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Ultra Creamy Mashed Potatoes with Brown Butter and Sour Cream

A close-up of fluffy, creamy mashed potatoes topped with a drizzle of melted butter in a white bowl.
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This recipe delivers rich, velvety mashed potatoes using Yukon Gold potatoes, brown butter, and sour cream for superior texture and flavor.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 8 tablespoons unsalted butter, divided
  • 1/4 cup sour cream, room temperature
  • 1 teaspoon salt, plus more for boiling
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about one inch and add 1 tablespoon of salt.
  2. Bring the water to a boil over high heat, then reduce heat to maintain a steady simmer. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
  3. While potatoes cook, prepare the brown butter mixture. Melt 4 tablespoons of the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty. Remove from heat immediately and set aside.
  4. Drain the potatoes completely. Return them to the hot, empty pot and place it over low heat for 1 minute, shaking gently to evaporate excess moisture. This step prevents watery potatoes.
  5. Warm the milk and heavy cream together in a small saucepan until steaming, but do not boil.
  6. Mash the potatoes thoroughly using a potato masher or ricer for the smoothest texture. Do not over-mash.
  7. Add the remaining 4 tablespoons of cold butter, the warm milk/cream mixture, salt, pepper, and nutmeg to the mashed potatoes. Gently fold the ingredients together until just combined.
  8. Stir in the room-temperature sour cream and the prepared brown butter. Mix only until the potatoes are creamy and uniform. Do not beat vigorously.
  9. Taste and adjust salt if needed before serving immediately.

Notes

  • Use Yukon Gold potatoes; their lower starch content helps achieve a naturally creamy texture.
  • Warming the dairy ingredients prevents the potatoes from cooling down too quickly during mixing.
  • For an extra smooth result, pass the cooked potatoes through a potato ricer before adding any liquids.

Nutrition

Find it online: https://magazinemeal.com/creamy-mashed-potatoes-recipe/