Mashed Potatoes with Brown Butter – Mennonite Recipe

Fluffy, creamy mashed potatoes drowning in brown butter is truly a classic Mennonite side dish. Serve it with a drizzle of homemade gravy for the ultimate side dish!

Classic Recipe for Mashed Potatoes and Brown Butter

Fun fact about the Mennonite culture, most of us love brown butter. On (almost) any vegetable. Potatoes, green beans, asparagus, steamed broccoli, maybe even corn, it’s all better with a little bit of brown butter.

But, especially on mashed potatoes. Perfectly creamy mashed potatoes pair wonderfully with brown butter and topped with homemade broth gravy. The holiday meal would not be complete without a heaping dish of mashed potatoes and rich browned butter. (Also, check out our Sweet and Sour Green Beans recipe!) A couple reasons why we love this mashed potato recipe:

✅ Doesn’t take too long to make. This traditional recipe actually only takes about 30 minutes from start to finish!

✅ Simple ingredients. We keep all of these things stocked in our kitchen most of the time, if possible.

✅ Mashed potatoes loaded with delicious brown butter is the perfect side dish for everyone this holiday season, or any time! Come to think of it, I don’t know if I’ve ever met someone who doesn’t like mashed potatoes? They’re comfort food, for sure. And comfort foods like Oven Roasted Parmesan Potatoes and these mashed potatoes, are the best kinds of food.

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Supplies we used

• Large saucepan or pot – our 2 quart saucepan works great for this recipe
  
• Small saucepan – to make the brown butter in
  
• Electric hand mixer – this is generally what we use to mash potatoes; however, you can mash them
  by hand with a potato ricer or potato masher or use a stand mixer fitted with the paddle attachment.
  
• Measuring cups and spoons
  
• Spatulas – because you can never have too many of these
  
• Serving bowl

Ingredients 

The sour cream, cream cheese, and milk work together to create that amazing creamy texture and flavor in these potatoes. However, if you’re in a hurry or don’t have the ingredients on hand, you can simply add milk and mix until the potatoes reach the right consistency and completely skip the cream cheese and sour cream. 

Potatoes – Yukon gold potatoes are our potato of choice, though any will do. (As you can probably see, today we’re using russet potatoes!)

Butter – salted butter; some for the potatoes and some for the brown butter garnish

Cream cheese

Sour cream

Milk – we usually use whole milk

Salt 

Garlic salt – this is optional, though it does add amazing flavor!

Find the full recipe on the handy little printable recipe card below!⬇

How to make Mashed Potatoes and Brown Butter

First step: make the mashed potatoes. (But first, get out the cream cheese so it can come to room temperature by the time you’re ready for it.)

Peel and dice the potatoes. Place potatoes in a pot of water and cook on the stove for about 15-20 minutes, or until the potatoes are soft and fork tender. (Cooking time may vary a little depending on the stove and whether you have small or large chunks of potatoes.)

Drain potatoes. Let the potatoes in the pot and mix them with an electric handheld mixer (or by hand) until no lumps remain (if possible!).

Add the cream cheese, sour cream, milk, salt, garlic salt, and half of the butter and stir until everything has melted and is thoroughly mixed.

Transfer the finished mashed potatoes to the serving bowl of your choice, or simply place a lid on the pot and place them back on the still warm burner (but let the burner turned off!) to stay warm until the brown butter is ready.

Now for the best part: the brown butter. In a separate saucepan, place the other half stick of butter. Heat on high heat, stirring occasionally, until the butter melts and bubbles; turn the burner to medium heat and let the butter simmer until it passes golden brown and turns a lovely dark shade of brown and smells fantastic. (Should only take 5-10 minutes!) Keep a close eye on it, you don’t want it to burn.

And that’s it! Transfer the mashed potatoes to a serving bowl and pour the lovely brown butter over top of the potatoes. (And don’t forget to check out our recipe for homemade gravy to go with the mashed potatoes!)

Enjoy.🧡

How do I store leftover Brown Butter Mashed Potatoes?

Transfer the mashed potatoes to an airtight container and store in the refrigerator for 3-5 days. 

Even More Amazing Thanksgiving Dinner Recipes

• Cheddar Ranch Cheese Ball
  
• Slow Cooker Cheesy Corn
  
• Simple Turkey Filling Casserole Bake (great way to use up the leftover turkey!)
  
• Homemade Broth Gravy Recipe
  
• Sweet and Sour Green Beans

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Thanks for visiting our small town…

…Where we share unique Mennonite recipes and tidbits of our daily life thrown in now and then. Thanks for following along! We appreciate you.

’til next time, we love you and we’ll be praying for you,

-Julie