The Best Brown Butter Mashed Potatoes

🧂 Ingredients

• 5 pounds russet or Yukon Gold potatoes
• 2 tablespoons salt
• Cold water
• 1 cup butter
• 1 ½ cups heavy cream
• ½ cup sour cream
• Fresh chopped parsley

  for garnish, optional

Instructions

• 1 Peel potatoes, cut into quarters and rinse well.
• 2 In a large stockpot, add potatoes, salt and enough cold water that it covers the
  potatoes by an inch or two. Bring to a boil and then reduce to a simmer.
  Continue to simmer until you can easily pierce the potatoes with a fork, about
  20 to 30 minutes.
• 3 In a small saucepan, melt the butter over medium heat until it turns golden
  brown and foamy. Stir in the heavy cream and sour cream and reduce to
  medium-low. Don't boil --- just heat until warm. Remove from heat once warmed.
• 4 When a fork easily pierces the potatoes, drain, pat dry with paper towels to
  remove excess moisture and move to a mixing bowl. If using a potato ricer, pass
  the potatoes through the ricer before adding them back to the mixing bowl.
• 5 Begin to roughly mash the potatoes to break them up. Pour the warm brown
  butter-cream mixture over the potatoes and continue to mash until they reach
  your desired consistency and then immediately stop mashing to prevent
  overmixing. To mash, you can use a potato masher, sturdy wooden spoon, or
  handheld or stand mixer on low. Taste and add salt if necessary. Serve
  immediately or see notes for making these mashed potatoes ahead of time. Enjoy!

Nutrition Info