When I decided I wanted to work on a mashed potato recipe, the first two things that immediately came to mind were brown butter and buttermilk. My one job was narrowing it down to one and go from there. But my brain was like, brown butter or buttermilk? Yes. Brown Butter Buttermilk Mashed Potatoes.
So this is a very special mashed potatoes recipe because sometimes you don’t need to choose. We can have both! Okay, but there’s more. A lot of garlic and parmesan cheese, because this is mashed potatoes on steroids. I personally believe that brown butter is always a good idea. The nutty aroma and flavor is liquid gold, and it’s only one extra step, so it’s always worth the trouble.
I have to warn you – it’s a lot of steps. But you can get it all done while the potatoes cook so no big deal, completely doable. It’s nutty and a little bit tangy, but light and creamy. Make sure the potatoes are as tender but not falling apart – it’s a fine line. Also, make sure to salt your boiling water – you want a lot of salt.
I don’t use a hand mixer or anything like that, I smash the potatoes using a potato masher. It’s just easier and I don’t mind a few lumps, but if you like it super creamy and smooth using one will probably be a good idea, but don’t over beat it – it’s a fine line!
a few tips
Start by peeling and cutting the potatoes into large chunks. Bring them to a boil and in the meantime prepare the brown butter and set it aside. Then make the cream mixture – I like adding creme fraiche in addition to the heavy cream, but that’s not necessary.
By the time the potatoes are done – by the way, when in doubt, overcook them instead of undercooking – all you have to do is smash them and mix everything together. Add extra buttermilk and heavy cream if you like a thinner mashed potato consistency.
Brown Butter Buttermilk Mashed Potatoes
- 2 pounds potatoes of choice
- 1/4 cup unsalted butter
- 1 cup heavy cream
- 3/4 cup buttermilk
- 2 cloves garlic, crushed
- kosher salt and black pepper
- 1/2 cup grated parmesan cheese
- 1/4 cup finely chopped chives or parsley
- Peel potatoes and cut into large chunks.
- Place potatoes in a large pot and cover with salted water. Bring them to a boil and cook until all the potatoes are softened and tender, about 20 minutes.
- Meanwhile, prepare browned butter: Heat butter in a small pan over medium-heat. Swirl the pan occasionally until the butter begins to change colour and turn golden brown with a nutty aroma. Remove immediately from heat and set aside.
- Make the cream mixture: combine cream, buttermilk, and garlic in a medium pot and season with salt and black pepper. Bring to a simmer and reduce heat to low. Simmer until cream mixture has thickened and reduced, about 10 minutes. Remove from heat.
- Drain potatoes and return to the same pot. Using a potato masher, crush the potatoes until they’re completely mashed.
- Pour the cream mixture over the potatoes, followed by the brown butter and mix until well blended.
- Add in the parmesan cheese. Season with salt and pepper.
- Serve topped with chives or parsley, and extra brown butter and parmesan cheese, if desired.
If you make this Brown Butter Buttermilk Mashed Potatoes please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!