Browned Butter Mashed Potatoes with Thyme
Complete your Thanksgiving or Christmas dinner table with these super savory, lush browned butter mashed potatoes with fresh thyme. These 4 simple ingredients will turn your ordinary mashed potatoes into a star side dish.
Servings: 6
Calories: 354kcal
Ingredients
- 3 lbs russet potatoes about 8 medium potatoes
- ½ cup butter cut into chunks
- 3 sprigs fresh thyme leaves only
- ¼ cup cream or plain yogurt, or sour cream
- ½ cup milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Peel and cut potatoes into chunks.
- Add potatoes to a large pot and cover with cold water. Add a teaspoon of salt and bring to a boil. Boil potatoes for 10-15 minutes or until fork-tender.
- While the potatoes are cooking, heat the butter over medium heat for about 7-8 minutes, stirring constantly. The butter will melt and then turn bubbly, then foamy.
- Once the butter is golden brown and the surface of the butter is covered with white foam, browns bits will have collected on the bottom of the pot. It’s done at this point. It will smell nutty and slightly sweet. Be careful during this process not to burn it. Pour butter into a small bowl so the cooking process stops.
- Strip a few thyme stems of their leaves and toss the leaves into the butter. They will pop and spit in the hot butter. This is fine. Stir and let them sit.
- Drain potatoes and return pot to warm element (without turning it back on) to dry potatoes out further.
- Add most of the browned butter and thyme to the potatoes, leaving behind a tablespoon or two to drizzle on top. Add the cream or yogurt, milk, salt, and pepper. Use a potato masher to mash potatoes and mix everything.
- Place potatoes into your serving dish, use the back of a smooth the surface and then make some little valleys for the rest of the browned butter to settle into. Use a spoon to drizzle the rest of the butter over the top of the potatoes. Scatter more fresh thyme on top if you like. Serve hot.
Video
Notes
Substitutions - For the cream, you can substitute sour cream or plain Greek yogurt for a more tangy result. Try a different herb instead of the thyme.
Storage - Lasts for 3-4 days in the fridge. Reheat in the microwave or a non-stick skillet. Add some milk to restore the creaminess.
Nutrition
Calories: 354kcal | Carbohydrates: 41g | Protein: 6g | Fat: 20g | Fiber: 3g | Sugar: 2g
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