Oxmoor House
Prep Time
15 Mins
Cook Time
35 Mins
Makes 6 to 8 servings

Browned butter adds a heavenly toasted nut taste and aroma to traditional mashed potatoes.

How to Make It

Step 1

Cook butter in a 2-qt. heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or just until butter begins to turn golden brown. Immediately remove pan from heat, and pour butter into a small bowl. (Butter will continue to darken if left in saucepan.) Remove and reserve 1 to 2 Tbsp. browned butter.

Step 2

Bring potatoes, 2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender. Drain. Reduce heat to low. Return potatoes to Dutch oven, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.

Step 3

Mash potatoes with a potato masher to desired consistency. Stir in remaining browned butter, buttermilk, milk, pepper, and remaining 1 tsp. salt, stirring just until blended.

Step 4

Transfer to a serving dish. Drizzle with reserved 1 to 2 Tbsp. browned butter. Garnish, if desired.

Step 5

Note: To make ahead, prepare recipe as directed through Step Place in a lightly greased 2 1/2-qt. ovenproof serving dish; cover and chill up to 2 days. Let stand at room temperature 30 minutes. Bake, uncovered, at 350° for 35 to 40 minutes or until thoroughly heated. Drizzle with reserved brown butter, and garnish, if desired.

Ratings & Reviews

rosegarriss's Review

November 27, 2013
Best creamed potatoes ever!! Love the taste of the browned butter!! Will definitely make again!

dixielm's Review

October 20, 2012

svdbylove's Review

September 25, 2012
This is such a good recipe, I doubled it and ate it for a week without it ever getting hard. The butter makes it soft and a substitute of vinegar and milk instead of buttermilk worked fine. Will definitely make it again!

PatriotSherry91's Review

August 25, 2012

tecastleb's Review

September 26, 2010
kimber...you can always make buttermilk substitute...i do it all the time...1 cup regular milk and a couple of table spoons of vinegar or lemon juice...just watch it thicken up!

Kimber123's Review

July 18, 2010
While this sounds like a great recipe, should this really be listed under budget cooking? I don't use buttermilk on anything else but fried chicken and I don't make that much. Why buy something I don't use that much and wasted money. My husband and I only spend about $50 a week on groceries, as that is all we have for food. I want good, cheap, and quick recipes for what money I do have.

quikgourmet's Review

December 26, 2008
I have many mashed potato recipes but this is, by far, my favorite. One very nice feature is that it's delicious as is without needing gravy or additional butter when served. It presents beautifully, doubles very well, and best of all, can be made ahead. You will love this recipe!

principalcookin's Review

November 29, 2008
The BEST mashed potatoes ever! I did add a couple of cloves of fresh mashed garlic to the cooking water, but the secrets to this recipe are the buttermilk and brown butter. I made them a day ahead and they reheated beautifully. I mixed in a little extra buttermilk to thin/fluff them up a bit. This recipe is a keeper! PS: I warmed the milk and buttermilk before mixing them into the potatoes.