Recipe Background
Grammy's Brown Butter Mashed Potatoes pair nostalgic comfort with a nutty twist.
The first time I made this brown butter mashed potato recipe was the evening I returned home after a whirlwind year living abroad in Italy. My parents had set up a welcome-home dinner with all the familiar flavors I had been yearning for. The centerpiece of that meal, somewhat unexpectedly, was this humble side dish that paired beautifully with nearly everything on the table. I was instantly captivated by the nutty aroma of brown butter—a small twist on a classic that evoked a sense of warmth and belonging. Cooking in my parent's cozy kitchen is where I first learned the magic of patiently letting butter brown in a skillet, carefully stirring to watch the rich amber color develop.
Over time, this dish became a celebration meal mainstay, surfacing whenever there was cause for festivity or comfort. My version always begins with russet potatoes, patiently simmered until they surrender to the fork, transforming into a creamy texture with the help of heavy cream. When the butter hits just the right note of nuttiness, it's time to add a sprinkle of chives. It may sound strange, but those chives provide a fresh contrast to the comforting richness, and I love to have some ready to sprinkle on top. I often share my little tip: resist the urge to rush this dish—let the potatoes and butter dance with each other for a few extra moments to bring out their full potential.
Ingredients
- 3 pounds russet potatoes washed and peeled, cut into 1-inch chunks
- cold water to taste
- 1 1/2 teaspoons salt divided
- 1/2 cup plus 2 tablespoons butter
- 1/4 cup heavy cream
- 1/2 teaspoon black pepper
- chives optional, to taste, for garnish
Directions
- In a large pan, add the potatoes, enough of the cold water to just cover them, and 1/2 teaspoon of the salt.
- Place the pan on the stovetop and bring the water to a boil.
- Reduce the heat to medium-low and simmer the potaotes until they are fork-tender, about 10-15 minutes.
- In a small skillet over low heat, melt the butter and continue to cook it, while stirring, until it turns amber in color, brown bits form, and it smells nutty, about 5 minutes. Be careful not to let the butter burn. Put 2 tablespoons of the brown butter aside for serving.
- Drain the potatoes.
- In the same pan used to cook the potatoes, add the drained potatoes, the reamining 1/2 cup of the brown butter, the heavy cream, the remaining salt, and the black pepper and mash to combine.
- Serve hot with the extra brown butter and the chives.
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