If you’ve been on the lookout for an unforgettable side dish, this Brown Butter and Herb Mashed Potato Bake Recipe is absolutely fan-freaking-tastic. Creamy, flavorful, and baked to golden perfection, it elevates humble mashed potatoes into something your family and friends will rave about. Ready to learn the secrets that make this dish so crave-worthy? Let’s dive in together!
Why You’ll Love This Recipe
- Rich Brown Butter Flavor: This recipe transforms simple butter by browning it, adding a deep, nutty aroma that lifts the entire dish.
- Fresh Herbs Brighten Things Up: Fresh chives scattered throughout add a lovely pop of color and subtle oniony freshness.
- Perfectly Creamy and Golden Topped: Baked to warm, bubbly perfection with a slightly crisp top layer that’s irresistibly comforting.
- Make-Ahead Friendly: Prep the potatoes the day before to save time and make weeknight dinners a breeze.
Ingredients You’ll Need
These simple ingredients combine in a way that’s greater than the sum of their parts—you’ll find the Yukon Golds give a buttery texture naturally, and the brown butter adds that extra oomph you didn’t know mashed potatoes needed.
- Yukon Gold potatoes: Their creamy texture holds up perfectly to baking, and they mash smoothly without being gluey.
- Unsalted butter: Going unsalted lets you control the seasoning better; plus, it browns beautifully for that nutty flavor.
- Sour cream: Adds tang and richness that keeps the mash luscious and moist.
- Fresh chives: Use fresh for the best flavor burst and a gorgeous green flecked look.
- Kosher salt and pepper: Seasoning is key here—don’t be shy with the salt, it makes all the difference.
Variations
I love adapting this Brown Butter and Herb Mashed Potato Bake Recipe depending on what I have at hand or what flavors I’m craving. Feel free to make it your own!
- Cheesy Twist: Adding sharp cheddar or gruyere into the mash before baking turns it into a glorious, gooey side your family goes crazy for.
- Garlic Herb: Stir in roasted garlic or add fresh rosemary or thyme with the chives to mix up the herb profile deliciously.
- Dairy-Free Version: Swap out butter for olive oil and sour cream for a dairy-free yogurt alternative—you’ll still get great creaminess and flavor.
- Extra Crispy Top: Sprinkle panko or crushed cornflakes over the top before baking for a fun crunchy contrast.
How to Make Brown Butter and Herb Mashed Potato Bake Recipe
Step 1: Prep and Boil Your Potatoes
Start by peeling and chopping your Yukon Gold potatoes into uniform chunks—this helps them cook evenly. Place the pieces into a large pot, cover with cold water, and salt the water generously. Bring to a boil over medium heat and cook until fork-tender, about 12 to 15 minutes. I’ve learned it’s key not to rush this—tender potatoes mash so much creamier! Smaller chunks may cook faster, so keep an eye on them.
Step 2: Brown the Butter
While your potatoes boil, melt unsalted butter in a skillet over medium-low heat. Stir occasionally, and after a few minutes you’ll notice brown specks forming—that’s the magic of browned butter. Let it cook just a bit longer until fragrant and nutty, then take the pan off the heat. I always keep a close watch here; browned butter can go from perfect to burnt in seconds!
Step 3: Mash and Mix
Drain the potatoes well and return them to the pot. Use a potato ricer or masher to get them silky smooth with no lumps. Then stir in the sour cream, most of your brown butter (save some for drizzling), and chopped fresh chives. Don’t forget salt and pepper—start with a teaspoon of kosher salt and half a teaspoon of pepper, then taste and adjust. Here’s what I learned: don’t be shy with seasoning—it totally transforms the dish!
Step 4: Bake to Perfection
Transfer the mashed potatoes to a 9×13 baking dish and drizzle the reserved brown butter evenly on top. Bake at 400°F for 25 to 30 minutes until the top is a light golden crisp and the whole dish is heated through. This step gives a nice contrast in texture that I absolutely love and your guests will notice too.
Pro Tips for Making Brown Butter and Herb Mashed Potato Bake Recipe
- Use Yukon Gold for Texture: Their natural creaminess means less butter and sour cream needed for richness, saving calories but keeping creaminess.
- Brown Butter Slowly: Patience is key here—low and slow heat helps develop that deep nutty flavor without burning.
- Season Gradually: I learned to season little by little and taste often. Potatoes can soak up salt quickly, and you want just the right balance.
- Avoid Overmixing: Mash gently; overworking potatoes can make them gluey. Smooth, fluffy texture is the goal!
How to Serve Brown Butter and Herb Mashed Potato Bake Recipe
Garnishes
I always sprinkle a few extra fresh chives on top right out of the oven—they add such a pretty pop of color and fresh, mild onion flavor. Sometimes I add a little crispy fried shallots for some extra crunch and depth, which my family totally loves.
Side Dishes
This mashed potato bake pairs wonderfully with roast chicken, garlic butter pork chops, or a juicy steak. For a veggie side, I like roasted Brussels sprouts or sautéed green beans with lemon zest to balance the richness of the potatoes.
Creative Ways to Present
For special occasions, try serving this in individual ramekins topped with a sprinkle of chopped herbs and a swirl of extra browned butter. It looks elegant but feels like a comforting hug on a plate—your guests will think you slaved all day!
Make Ahead and Storage
Storing Leftovers
I like to cool leftovers completely, then cover tightly with foil or transfer to an airtight container. Stored in the fridge, they keep their flavor and texture well for up to 3 days. Reheating works best in the oven to preserve the crispy top.
Freezing
I’ve experimented with freezing this bake and found that freezing right after mashing (before baking) works best. Wrap the dish tightly in plastic and foil, freeze for up to 2 months, then thaw overnight before baking as usual.
Reheating
To reheat, cover loosely with foil to avoid drying out and warm in a 350°F oven until heated through—about 20-25 minutes. If you want to refresh the crispy top, remove foil for the last 5 minutes. Microwave reheating tends to make the texture a bit gummy, so I avoid that when possible.
FAQs
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Can I use other types of potatoes for this Brown Butter and Herb Mashed Potato Bake Recipe?
While Yukon Gold potatoes are ideal for their creamy texture and buttery flavor, you can use Russets if that’s what you have on hand. Just keep in mind Russets can be a bit drier and fluffier, so you might need to add slightly more sour cream or butter for creaminess.
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How do I know when my butter is properly browned?
You’ll see small brown flecks forming at the bottom of the pan and smell a nutty, fragrant aroma. Once you see these brown bits and the butter turns golden brown, remove it quickly from the heat to prevent burning.
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Can I make this recipe ahead of time?
Absolutely! You can peel, chop, and even parboil your potatoes a day ahead and keep them submerged in cold water in the fridge. Then just finish mashing, mixing, and baking when you’re ready, saving precious time on busy days.
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What’s the best way to get rid of lumps in mashed potatoes?
Using a potato ricer or food mill is the easiest way to achieve perfectly lump-free potatoes. If you don’t have one, mash gently with a traditional masher, being careful not to overwork to avoid a gluey texture.
Final Thoughts
This Brown Butter and Herb Mashed Potato Bake Recipe has been a game-changer in my kitchen. It’s the kind of dish that feels special but isn’t complicated, great for weeknights or holidays alike. I love how the brown butter adds this warm, nutty depth and the fresh herbs keep it bright. Trust me—you’ll want to keep this one in your regular rotation; it’ll become your new go-to comfort food that everyone asks for seconds on.
Print
Brown Butter and Herb Mashed Potato Bake Recipe
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 to 12 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Brown Butter and Herb Mashed Potato Bake is a comforting, decadent side dish perfect for family dinners or holiday gatherings. Yukon gold potatoes are boiled until tender, mashed with rich brown butter, creamy sour cream, and fresh chives, then baked to create a golden, slightly crisp topping. The brown butter adds a nutty depth of flavor, making these mashed potatoes irresistible and exceptionally flavorful.
Ingredients
Potatoes
- 5 pounds Yukon Gold potatoes, peeled and cut into pieces
Dairy & Butter
- 1 cup unsalted butter
- 1 cup sour cream
Herbs & Seasonings
- 1/3 cup chopped fresh chives, plus more for topping
- Kosher salt, to taste (about 2 teaspoons recommended)
- Freshly ground black pepper, to taste (about 1/2 teaspoon)
Instructions
- Prep Potatoes: Wash, peel, and cut the Yukon Gold potatoes into chunks of roughly equal size to ensure even cooking. You can prep these ahead by placing the cut potatoes in cold ice water and refrigerating for 12 to 18 hours.
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the mashed potato casserole later.
- Boil Potatoes: Place the potato chunks in a large pot filled with cold salted water. Bring to a boil over medium heat and cook until fork-tender, about 12 to 15 minutes depending on chunk size. Smaller pieces may be done closer to 10 minutes.
- Brown the Butter: While potatoes boil, melt the butter in a large skillet over medium-low heat. Stir continuously as it bubbles. After around 3 minutes, watch for brown bits forming on the bottom. Cook 1 minute longer to develop nutty brown butter flavor, then remove from heat.
- Mash Potatoes: Drain potatoes thoroughly and return them to the warm pot. Use a potato ricer or masher to mash until lump-free.
- Mix Ingredients: Stir in the sour cream, almost all of the browned butter (reserve a little for topping), chopped chives, and season generously with kosher salt and black pepper. Taste and adjust seasoning—adding up to another 1 teaspoon of salt if needed.
- Assemble Bake: Transfer the creamy mashed potatoes into a 9×13-inch baking dish, smoothing the surface. Drizzle the remaining browned butter evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the top is warmed through and slightly crisp and golden.
- Serve: Remove from oven, optionally garnish with extra fresh chives, and serve warm. This dish pairs wonderfully with gravy but is delicious on its own.
Notes
- You can prepare the potatoes a day in advance by keeping them in cold water in the fridge to save time on cooking day.
- Brown butter adds a rich, nutty flavor. Watch carefully to avoid burning.
- The recipe yields 8 to 12 servings, suitable for gatherings or family meals.
- For smoother mashed potatoes, use a potato ricer instead of a traditional masher.
- Adjust salt carefully and taste as you go to ensure perfect seasoning.
- Leftovers can be refrigerated and reheated in the oven for best texture retention.
Nutrition
- Serving Size: 1/8 of recipe (approx. 1 cup)
- Calories: 320
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
