Brown Butter Parmesan Mashed Potatoes
These Brown Butter Parmesan Mashed Potatoes take classic mashed potatoes and give them an irresistible upgrade. Tender potatoes are mashed until creamy, then combined with warm heavy cream, nutty browned butter, and freshly grated Parmesan cheese. The result is rich, buttery, savory, and incredibly comforting.They're an excellent side dish for Thanksgiving, Christmas dinner, Sunday roasts, steak, roast chicken, pork, or any meal that calls for something extra special. The brown butter provides a toasted, nutty flavor while Parmesan adds savory depth, making these mashed potatoes much more flavorful than a traditional version.
Ingredients
- 2 pounds Russet or Yukon Gold potatoes peeled and cut into chunks
- 8 tablespoons unsalted butter
- ½ cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 3 cloves garlic peeled, optional
- 1 ½ teaspoons salt plus more for the cooking water
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives or parsley optional, for garnish
Instructions
- Prepare the potatoes: Peel the potatoes and cut them into evenly sized chunks. This helps them cook at the same rate.
- Boil the potatoes: Place the potatoes in a large pot and cover them with cold water. Add a generous amount of salt to the water. If using garlic, add the peeled garlic cloves as well.
- Cook until tender: Bring the water to a boil, then reduce the heat and simmer for about 15–20 minutes, or until the potatoes are completely fork-tender.
- Brown the butter: While the potatoes cook, place the butter in a saucepan over medium heat. Let it melt and continue cooking until it becomes golden brown and develops a nutty aroma. Swirl the pan occasionally and watch carefully so the butter doesn't burn.
- Drain the potatoes: Once tender, drain the potatoes thoroughly. Return them to the warm pot and allow them to sit for a minute or two so excess moisture can evaporate.
- Warm the cream: Gently warm the heavy cream in a small saucepan or microwave. Do not let it boil.
- Mash the potatoes: Mash the potatoes and garlic with a potato masher, ricer, or food mill until they reach your preferred texture.
- Add the cream: Gradually pour in the warm cream, stirring gently until the potatoes become creamy. Add a little more cream if necessary.
- Add the brown butter: Pour the browned butter over the potatoes and gently fold it in until evenly incorporated.
- Add Parmesan: Stir in the freshly grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
- Finish and serve: Transfer the mashed potatoes to a serving bowl. Garnish with fresh chives or parsley and, if desired, a little extra Parmesan and brown butter.