Recipe

Earthy Browned Butter Mashed Potatoes

Creamy, savory mashed potatoes with browned butter, garlic, and herbs for a cozy side that tastes like it belongs next to everything.

By Matt Campbell

•

4.8

A bowl of creamy mashed potatoes topped with browned butter, chopped herbs, and cracked black pepper on a wooden table

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If regular mashed potatoes are a soft blanket, these are the soft blanket after you light a candle and suddenly have your life together. They are creamy, savory, and quietly bold, thanks to browned butter, garlic, and a handful of herbs that lean earthy instead of loud.

These are the potatoes I make when I want comfort food that still has a point of view. The kind you serve with a roast chicken, a weeknight meatloaf, or a pile of mushrooms and call it dinner. The best part is that nothing here is fussy. We just build flavor in smart little steps, taste as we go, and land on a bowl of cozy that actually tastes like something.

A pot of peeled Yukon Gold potatoes simmering in salted water on a stovetop

Why It Works

Earthy, savory flavor without weird ingredients: Browned butter and garlic do most of the heavy lifting, with herbs adding that cozy depth.
Fluffy but still creamy: Yukon Golds give you a naturally buttery mash that stays smooth without tasting gluey.
Seasoned all the way through: We salt the water, season the mash, and finish with pepper and herbs so every bite hits.
Flexible texture: Keep it rustic with a masher or go extra smooth with a ricer. Your kitchen, your rules.

Pairs Well With

Storage Tips

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

Freeze: Mashed potatoes can freeze reasonably well, especially when they are higher-fat (hello butter, sour cream, and cream cheese). Pack into a freezer-safe container, press plastic wrap directly on the surface, then lid it. Freeze up to 2 months. Expect a slightly softer or grainier texture after thawing, but still very good.

Reheat like you mean it: For the creamiest texture, reheat in a saucepan over low heat with a splash of milk or broth. Stir often. Microwave works too, just use 50 percent power and stir every minute.

Rescue tip: If they look a little stiff after chilling, that is normal. Warm them slowly and add liquid a tablespoon at a time until they relax.

Common Questions

What makes these mashed potatoes “earthy”?

It is the combo of browned butter, garlic, and herbs like thyme and sage. Browned butter brings nutty depth, and the herbs add that cozy, savory backbone that feels a little more grown-up than plain mash.

Should I use Yukon Gold or Russet potatoes?

Yukon Gold is my favorite here because it mashes creamy with less effort. Russets are fluffier but can get a bit dry. If you only have Russets, add a touch more warm milk or broth. (They also tend to freeze a little better when there is plenty of fat in the mix.)

How do I keep mashed potatoes from turning gluey?

Avoid overmixing, especially with a hand mixer. Mash while the potatoes are hot, use warm liquid, and stop as soon as they are smooth. If you want ultra-silky potatoes, use a ricer instead of beating them. Also, skip the blender or food processor. They are basically a glue machine for potatoes.

Can I make these ahead?

Yes. Make them up to 2 days ahead, store covered, then reheat gently with extra milk or broth. For a hands-off option, spread into a buttered baking dish, dot with a little extra butter, cover tightly, and warm at 350°F for 25 to 35 minutes, stirring once halfway through. Finish with a fresh hit of pepper and herbs right before serving.

Can I make them dairy-free?

You can. Swap butter for vegan butter or good olive oil, and use unsweetened oat milk or broth. You will lose some richness, so be generous with seasoning and herbs.

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
Small skillet or saucepan (for browning butter)
Potato masher or potato ricer
Wooden spoon or spatula
Measuring cups and spoons

I started making “earthy” mashed potatoes by accident. I was trying to level up a basic weeknight dinner with what I had: potatoes, a few herbs that were about to give up, and butter. I browned the butter because I had time for exactly one fancy move, and suddenly the whole kitchen smelled like toasted nuts and Sunday dinner.

Now it is my go-to side when I want comfort food that still feels intentional. They are forgiving, they reheat well, and they give you that little pause mid-bite moment where you realize you accidentally made something special.

Earthy Browned Butter Mashed Potatoes

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Ingredients

3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
Kosher salt (to salt the water generously, about 1 to 1 1/2 tablespoons, plus more to taste)
6 tablespoons unsalted butter
3 cloves garlic, finely minced or grated
3/4 cup whole milk, warmed (plus more as needed)
1/4 cup sour cream
1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
1 teaspoon finely chopped fresh sage (or 1/4 teaspoon dried, optional but great)
1/2 teaspoon freshly ground black pepper, plus more to taste
1/4 cup chopped chives or parsley, for finishing

Optional upgrades:

1 to 2 teaspoons white or yellow miso (stir in at the end for deeper savoriness)
2 tablespoons cream cheese (extra plush texture)
Pinch of smoked paprika (if you want a subtle campfire note)

Instructions

Boil the potatoes. Add potatoes to a large pot and cover with cold water by about 1 inch. Salt the water generously (about 1 to 1 1/2 tablespoons kosher salt, depending on your pot size). Bring to a boil, then reduce to a steady simmer. Cook 15 to 20 minutes, until fork-tender and the edges start to look a little crumbly.
Brown the butter and prep the garlic. While the potatoes simmer, melt butter in a small skillet or saucepan over medium heat. Keep cooking, swirling occasionally, until it turns golden brown and smells nutty, 3 to 5 minutes. Take it off the heat and let it cool for 30 to 60 seconds, then stir in the garlic for about 30 seconds, just until fragrant. (This keeps the garlic from scorching and turning bitter.) Set aside.
Drain and dry them out. Drain potatoes in a colander, then return them to the hot pot. Set over low heat for 1 to 2 minutes, stirring gently, to cook off excess moisture. This helps prevent watery mashed potatoes and keeps the texture fluffy.
Mash the potatoes. Mash in the pot using a potato masher, or pass through a ricer for extra smooth potatoes.
Add the creamy stuff. Pour in the warm milk, sour cream, browned butter mixture, thyme, sage (if using), and black pepper. Stir gently until just combined and creamy. Add a splash more warm milk if you want them looser.
Taste and adjust. This is the moment. Taste, then add more salt and pepper until it pops. If using miso, stir it in now and taste again before adding more salt.
Finish and serve. Top with chives or parsley and an extra crack of black pepper. Serve hot. Try not to eat half of it straight from the pot.

A spoon scooping creamy mashed potatoes from a pot, showing smooth texture and flecks of herbs

Nutrition information is estimated.

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