Recipe

Bold Creamy Mashed Potatoes

Ultra-creamy mashed potatoes with browned butter, toasted walnuts, and a punchy herb finish. Cozy, a little fancy, and totally weeknight-friendly.

By Matt Campbell

•

4.8

A real photo of a bowl of creamy mashed potatoes topped with browned butter, chopped herbs, and toasted walnuts on a wooden table with a spoon nearby

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If mashed potatoes are the sweatpants of side dishes, this version is the pair you actually wear outside. Same comfort, way more personality.

We are going bold and creamy with a buttery potato base, then layering in two things that make people pause mid-bite: fresh herbs for brightness and browned butter plus toasted walnuts for that warm, nutty depth. It tastes like a holiday table got invited to a Tuesday night dinner and showed up early.

No weird ingredients, no chef-y drama. Just a few small moves that make a big difference, like warming your dairy (with the garlic to mellow it) and letting the butter get properly toasty before it hits the bowl.

A real photo of potatoes being mashed in a pot with steam rising and a wooden masher in action

Why It Works

Deep, nutty flavor without heaviness: browned butter and toasted walnuts bring richness, while herbs keep it lively.
Silky texture, not glue: warm dairy and gentle mashing prevent the dreaded stretchy mashed potato situation.
Built-in wow factor: that glossy browned butter drizzle and herb confetti make it look restaurant-y with basically no extra effort.
Flexible: make it smooth with a ricer, rustic with a masher, or extra tangy with a dollop of sour cream.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers quickly, then store in an airtight container for up to 4 days.

Reheat (best method): Warm in a saucepan over low heat with a splash of milk or cream and a small knob of butter. Stir gently until smooth and steamy.

Microwave method: Add a splash of dairy, cover loosely, and heat in 45-second bursts, stirring each time.

Freeze: You can freeze mashed potatoes for up to 2 months, but the texture is best if your mash includes enough fat. Thaw overnight in the fridge, then reheat slowly with more warm cream to bring it back.

Pro tip: Store the walnut herb topping separately if you can. It stays crunchier that way.

Common Questions

Can I make these mashed potatoes ahead of time?

Yes. Make them up to 2 days ahead and refrigerate. Reheat low and slow with a splash of warm milk or cream and a small knob of butter. Add the walnuts, herbs, and the final browned butter drizzle right before serving for the best flavor and texture.

What potatoes are best for creamy mashed potatoes?

Yukon Gold are the sweet spot for creamy texture and buttery flavor. Russets also work, but they are fluffier and can turn gluey if overmixed. If you do russets, mash gently and stop as soon as smooth.

How do I keep mashed potatoes from getting gummy?

Three rules: do not overmix, do not use a blender or food processor, and start the potatoes in cold water so they cook evenly. Also, drain well and let steam dry for a minute so your mash is creamy, not watery.

Can I skip the walnuts?

Absolutely. You will still get nutty flavor from the browned butter. For crunch, try toasted pepitas, crispy fried onions, or even chopped toasted breadcrumbs.

What herbs should I use?

My favorite combo is chives + parsley for clean, fresh flavor. For a more aromatic vibe, add a little thyme or rosemary, but keep woody herbs light so they do not take over.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot
Colander
Potato masher or potato ricer
Small skillet or saucepan (for browned butter and toasting walnuts)
Small saucepan (for warming dairy, if not using the skillet)
Measuring cups and spoons
Rubber spatula or wooden spoon

I started making these when I wanted mashed potatoes that felt like more than a beige sidekick. The first time I browned the butter a little too far and thought I ruined it. Turns out I just made it better. Now I chase that toasty, hazelnut smell on purpose, stir some of it into the mash for that buttery backbone, then hit the bowl with a shower of herbs so it tastes bright instead of heavy. It is the kind of dish that makes everyone hover near the stove with a spoon, pretending they are just “checking seasoning.”

Bold Creamy Mashed Potatoes

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Ingredients

3 lb Yukon Gold potatoes, peeled (or scrubbed) and cut into 2-inch chunks
1 1/2 tbsp kosher salt, divided (1 tbsp for the water, about 1/2 tbsp to start seasoning the mash, plus more to taste)
6 tbsp unsalted butter
3/4 cup whole milk (or half-and-half for extra richness), warmed
1/2 cup heavy cream, warmed
2 garlic cloves, finely grated or pressed
1/3 cup sour cream or crème fraîche (optional but highly recommended)
1/3 cup walnuts, roughly chopped
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1 tsp fresh thyme leaves (optional)
Freshly ground black pepper, to taste
Pinch of nutmeg (optional, but great)

Optional finishing boost: 1 to 2 teaspoons lemon juice or a splash of white wine vinegar, to wake everything up right before serving.

Instructions

Cook the potatoes. Add the potatoes to a large pot and cover with cold water by about 1 inch. Add 1 tbsp kosher salt. Bring to a boil, then reduce to a steady simmer. Cook until the potatoes are very tender and break easily when pierced, 15 to 18 minutes.
Toast the walnuts. While the potatoes cook, toast walnuts in a dry skillet over medium heat until fragrant and lightly browned, 3 to 5 minutes. Shake the pan often so they do not burn. Set aside.
Brown the butter. In the same skillet (or a small saucepan), melt the butter over medium heat. It will foam, then the milk solids will turn golden and smell nutty. When it is deep golden (not black), pull it off the heat.
Warm the dairy and mellow the garlic. Warm the milk and cream until hot but not boiling. Add the grated garlic and let it steep in the warm dairy for 2 to 3 minutes. This keeps the flavor bold without that raw bite.
Drain and steam dry. Drain the potatoes well, then return them to the hot pot. Let them steam for 1 to 2 minutes, shaking the pot occasionally. This step keeps your mash from turning watery.
Mash gently. Mash the potatoes with a masher, or rice them for ultra-smooth results. Add a few grinds of pepper and (if using) a pinch of nutmeg.
Make it creamy. Pour in the warm garlic dairy gradually, stirring with a spatula until creamy. Fold in sour cream or crème fraîche if using. Stir in about half of the browned butter so the potatoes are buttery all the way through. Season with the remaining 1/2 tbsp kosher salt as a starting point, then adjust to taste.
Finish bold. Stir in about half of the herbs, then spoon into a serving bowl. Drizzle with the remaining browned butter and top with toasted walnuts and the remaining herbs.
Taste and tune. If it needs a little lift, add 1 to 2 teaspoons lemon juice or a tiny splash of vinegar. Serve hot.

A real photo of browned butter being poured over mashed potatoes in a bowl with chopped herbs scattered on top

Nutrition information is estimated.

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