Browned Butter Parmesan Mashed Potatoes
This Browned Butter Parmesan Mashed Potatoes recipe is an elevated take on classic mashed potatoes. Thanks to the addition of plenty of fresh grated parmesan and browned butter, these parmesan mashed potatoes are rich, flavorful, and delightfully nutty. They’re the perfect mashed potatoes for Thanksgiving!
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This post was first published November 9, 2017 and the original text remains. This year we will not be traveling for Thanksgiving, but plan to have a quiet Thanksgiving home with our 4 kids.
Creating this Recipe for Browned Butter Parmesan Mashed Potatoes
September flew by, then October was over in the blink of an eye, and now we are already almost half of the way through November.
I wish time would just slow down a little bit because before you know it it will be Thanksgiving!
This year is going to be a little different for us on Thanksgiving because we won’t have any of the kids home with us.
I’ve hosted more Thanksgiving Dinners during my adult years than I’ve been a guest at, but we won’t be hosting this year, in fact we won’t even be in Colorado or with family for Thanksgiving.
I have the awesome opportunity to go with Kevin to Alaska to visit some of the soliers under his command for Thanksgiving.
I’m so glad we have the opportunity to take part in the awesome tradition of senior leaders serving holiday meals to the troops! Plus, I’ve never been to Alaska (Kevin has traveled there many times already during the last year).
It will be a neat trip that I’m really looking forward to!
Mashed Potatoes: a Tried and True Favorite!
I’m sure we will be serving mashed potatoes as part of the meal, because you really can’t have Thanksgiving Dinner without mashed potatoes. Plain old traditional Mashed Potatoes are awesome.
I don’t think there are many people who would turn down a holiday classic like that. They’re always a crowd pleaser, and pretty easy to make.
There’s a reason that Mashed Potatoes are tried and true favorites. Who doesn’t love a fluffy pile of potato goodness with a dollop of softened butter on top?
Bonus points if you have some really delicious gravy to pour over top (check out my tips for how to make turkey gravy with no lumps!).
Chances are your family has a way of making mashed potatoes that just isn’t to be messed with. But, maybe this is the year to change things up just a tad with this recipe for Browned Butter Parmesan Mashed Potatoes.
They’re so good that your family might be ok with your deviation from the norm.
Tools Needed to Browned Butter Parmesan Mashed Potatoes
This recipe for creamy potatoes with parmesan and browned butter is great for any special occasion when you want to fancy up a classic side dish just a bit. You’ll need a few different kitchen tools before getting started. Here’s what I recommend:
- Vegetable Peeler – For peeling the potatoes.
- Cutting Board and Sharp Knife – I like to cut my peeled potatoes into chunks before boiling.
- Large Pot of Water – For cooking the peeled potatoes in.
- Colander or Strainer – For draining the cooked potatoes after boiling.
- Potato Masher or Potato Ricer – For mashing the potatoes. A potato ricer is my preferred method for fluffy potatoes.
- Small Saucepan – Used for browning the butter.
- Wooden Spoon – For stirring at various points in the recipe.
- Measuring Cups and Spoons – For measuring the rest of the ingredients. Serving Dish and Serving Spoon – For serving the creamy mashed potatoes with browned butter and parmesan.
Ingredients for Browned Butter Parmesan Mashed Potatoes
To make these amazing Parmesan mashed potatoes, you’ll need some simple ingredients, most of which are pretty traditional:
- Russet Potatoes
- Bay Leaves
- Butter
- Whole Milk
- Fresh Parmesan Cheese
- Kosher Salt
- Black Pepper
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
What are the Best Potatoes for Parmesan Mashed Potatoes?
I like to use russet potatoes for this recipe for browned butter and parmesan mashed potatoesbecause I usually have them on hand.
If you would like to use another kind of potatoes, I recommend using Yukon gold potatoes. Or, you can also use a mix of russet and Yukon gold for a more complex flavor.
What Can I Substitute for Whole Milk?
For an extra rich flavor, substitute half and half in place of the whole milk. Or, you can use half milk and half heavy cream.
I don’t recommend using low-fat milk or fat-free milk. The browned butter parmesan mashed potatoes just won’t be flavorful enough, unless you are also using heavy cream for a portion of the recipe.
Save this recipe for Browned Butter Mashed Potatoes with Parmesan to Pinterest!
How to Make Parmesan Mashed Potatoes
These parmesan brown butter mashed potatoes may sound fancy, but they’re just as easy to make as regular mashed potatoes!
- Add the potatoes to a large stockpot with hot water. Add the bay leaves and 1/2 teaspoon of Kosher Salt to the water.
- Bring to a boil, then lower to simmer and allow the potatoes to cook until they are very tender.
- While the potatoes cook, brown the butter.
- Combine half of the butter in a large bowl with the whole milk. Set aside.
- Once potatoes are tender, drain the water and discard the bay leaves. Press potatoes through a potato ricer (I use the OXO Good Grips Potato Ricer) and into the bowl with the butter and milk mixture.
- Add the parmesan cheese and stir to combine.
- Transfer the potatoes to a serving bowl and drizzle the remaining browned butter over top.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making Parmesan Mashed Potatoes
At first glance at the recipe ingredients, these brown butter mashed potatoes don’t look a ton different from your basic mashed potato recipe. The two key differences lie in the technique!
Browning the butter, not just melting it, gives it a delicious, rich, and nutty flavor.
In addition to using this butter in the mashed potatoes, you’ll reserve some of the browned butter to drizzle on top of the potatoes because the golden butter looks really pretty over the top thanks to its beautiful caramel color.
If you’ve never made browned butter before, check out this tutorial on how to brown butter.
The second key difference is the addition of some fresh grated parmesan cheese.
Please don’t use the canned stuff for this, which adds some great flavor paired with the fluffy potatoes and nutty golden brown butter.
FAQ Parmesan Mashed Potatoes with Browned Butter
Got questions about how to make this butter pie crust recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
What’s the Best Way to Mash Potatoes?
My favorite tip for the best mashed potatoes is to invest in a Potato Ricer. I started using one about 7 years ago and it makes a huge difference.
When you use a Potato Ricer, your potatoes will be fluffier and won’t develop a glue-y texture that over-mashed mashed potatoes can often develop.
You’ll be so happy with the results. Plus, it is kind of a cool kitchen gadget to use. My kids actually love to help with this task!
Can Mashed Potatoes Be Made in Advance?
Yes! If needed, the parmesan mashed potatoes can be prepared ahead of time. Here are the make-ahead directions:
- Prepare recipe as directed.
- Cover and store in the refrigerator for up to 48 hours.
- Reheat to serve — a foil covered baking dish works well in the oven.
How to Reheat Mashed Potatoes
I like to put leftover parmesan mashed potatoes into a foil-covered baking dish and reaheat them at 350F for about 15 to 20 minutes (exact timing will depend on how many potatoes you’re reheating).
How to Freeze Mashed Potatoes
Let the parmesan brown butter mashed potatoes cool completely, then seal inside freezer bags or freezer-safe containers. Label, then freeze up to 3 months.
When ready to eat, thaw overnight in the fridge before reheating.
Try these Parmesan Mashed Potatoes!
Next time you’re looking for perfect side dish for Thanksgiving or Christmas Dinner, give this recipe for Mashed Potatoes with Brown Butter and Parmesan a try!
Was this everyone’s favorite side dish at your holiday meal? Leave a comment below and give the recipe a review so others can see what you thought of these browned butter mashed potatoes.
More Thanksgiving Potato Recipes:
If you’re looking for additional mashed potato inspiration for your Thanksgiving Menu this year, here are a few other favorite recipes. Be sure to check out the whole Thanksgiving Recipes Archive right here if you need help building the rest of your menu.
Blue Cheese Rosemary Mashed Potatoes are your favorite Russet Potato Mashed Potatoes after a surprising and flavorful makeover.
Roasted Garlic Cauliflower Mashed Potatoes are anything but traditional mashed potatoes. This recipe is ramped up with the flavors of earthy roasted garlic, nutty roasted cauliflower puree, and the smoothness of cream cheese.
Mashed potatoes can often be quite boring in terms of appearance, so I love the little flecks of green chives scattered throughout these creamy Mascarpone Chive Mashed Potatoes, not to mention the fresh taste they add to the recipe.
Greek Yogurt Mashed Potatoes use Greek yogurt instead of sour cream or cream cheese to make the potatoes extra creamy; they’re healthier thanks to the addition of the yogurt and plenty rich.
Or for something a little different, try Cream Cheese Chive Duchess Potatoes — delicious, individually portioned mounds of mashed potatoes that have been baked.
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Browned Butter Parmesan Mashed Potatoes
Classic buttery russet potato mashed potatoes are elevated thanks to the addition of plenty of browned butter and fresh grated parmesan in this Browned Butter Parmesan Mashed Potatoes. They're perfect for Thanksgiving!
Ingredients
- 3 pounds Russet Potatoes, peeled, cut in chunks
- 2 Dried Bay Leaves
- 8 tablespoons Butter, sliced
- 1 1/4 cup Whole Milk, warmed
- 1/2 cup Finely Grated Fresh Parmesan Cheese
- 1/2 - 1 teaspoon Kosher Salt, according to preferences
- 1/4 - 1/2 teaspoon Black Pepper, according to preferences
Instructions
- Add the potatoes to a large stockpot with hot water. Add the bay leaves and 1/2 teaspoon of Kosher Salt to the water. Bring to a boil, then lower to simmer and allow the potatoes to cook until they are very tender, approximately 20-30 minutes.
- While the potatoes cook, brown the butter. To brown the butter: Place a large heavy-bottomed skillet over medium heat. Add the butter to the hot skillet and melt, whisking frequently. As the butter cooks, it will foam up a bit. Continue cooking and light browned specks will form at the bottom of the pan. The butter is done "browning" when it has a nutty smell and is golden brown.
- Combine half of the butter in a large bowl with the whole milk. Set aside.
- Once potatoes are tender, drain the water and discard the bay leaves. Press potatoes through a potato ricer (I use the OXO Good Grips Potato Ricer) and into the bowl with the butter and milk mixture. Add the parmesan cheese and stir to combine. Taste for seasonings and add salt and pepper, if desired.
- Transfer the potatoes to a serving bowl and drizzle the remaining browned butter over top.
Notes
If the potatoes are too thick, add additional milk until desired consistency is reached.
If needed, this can be prepared ahead of time and stored in the refrigerator for up to 48 hours. Reheat to serve - a foil covered baking dish works well in the oven.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 457Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 60mgSodium: 829mgCarbohydrates: 54gFiber: 5gSugar: 5gProtein: 12g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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