Browned Butter Mashed Potatoes

Using browned butter gives these mashed potatoes a nutty and toasted flavour, you'll never want to eat potatoes any other way!

Yield: Makes about 8 cups.

Browned Butter Mashed Potatoes


  • 9 cups cubed peeled yellow potatoes
  • 1/2 cup salted butter
  • 1 sprig fresh sage
  • 1 sprig fresh rosemary
  • 1/2 cup milk (3.25%)
  • 1/4 cup whipping cream
  • 1 tsp salt


  1. Cook potatoes in boiling salted water until tender; drain.
  2. Melt butter in a small pot over medium heat. Add sage and rosemary. Cook, uncovered, stirring occasionally, until butter is golden brown and smells nutty, about 8 – 12 minutes. Remove from heat. Discard sage and rosemary; set aside.
  3. Mash potatoes with a potato masher until smooth and creamy. Pour in browned butter, milk and cream; stir to combine. Season with salt.
Nutritional analysis per 1 cup serving:


288 calories, 14.9 g fat, 3.8 g protein, 36.1 g carbohydrate, 3.2 g fibre, 400 mg sodium

Tip: Browned butter is butter that has been melted and cooked until it is light brown in colour. This gives it a pleasantly nutty flavour. Browned butter can be used on meats, vegetables, pasta, and even in baking.