Brown Butter and Herb Mashed Potato Bake is the ultimate potato side dish creamy, flavorful, and topped with the irresistible nuttiness of browned butter. Fluffy Yukon gold potatoes are mashed with sour cream for tang, fresh chives for brightness, and plenty of seasoning, then baked to perfection for an elevated take on traditional mashed potatoes.
This dish delivers everything you want in a comfort-food side: richness, smooth texture, and a subtle herbaceous lift. It’s elegant enough for a holiday table next to roasted turkey or beef, but simple enough to enjoy with weeknight dinners.
Ingredients
- 5 pounds Yukon gold potatoes, peeled and cut into pieces
- 1 cup unsalted butter
- 1 cup sour cream
- ⅓ cup chopped fresh chives (plus more for topping)
- Kosher salt and pepper, to taste
Step-by-Step Method
Step 1: Cook the potatoes
Place the peeled, cut potatoes in a large pot and cover with cold, well-salted water by about 1 inch. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 15–20 minutes, or until a fork slides easily into the potatoes. Drain well to remove excess water this helps keep the mash fluffy.
Step 2: Brown the butter
While the potatoes cook, place the butter in a medium saucepan over medium heat. Let it melt, then bubble and foam. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty about 5–7 minutes. Keep a close eye to prevent burning. Immediately remove from the heat once browned.
Step 3: Mash the potatoes
Return the drained potatoes to the pot or place in a large mixing bowl. Mash with a potato masher, ricer, or hand mixer until smooth. Pour in about three-quarters of the browned butter (reserve the rest for drizzling), along with the sour cream. Season generously with kosher salt and freshly ground black pepper. Mash or stir until creamy and well combined.
Step 4: Add the herbs
Fold in the chopped chives, distributing them evenly so every bite gets a burst of fresh, oniony flavor. Taste and adjust seasoning if needed.
Step 5: Assemble and bake
Preheat your oven to 375°F (190°C). Spread the mashed potatoes into a greased 9×13-inch baking dish or large ovenproof casserole, smoothing the top. Drizzle the reserved brown butter evenly over the surface. Bake uncovered for 20–25 minutes, or until heated through and the top has a slight golden crust.
Step 6: Garnish and serve
Remove from the oven and sprinkle with extra chopped chives for a pop of color. Serve warm straight from the dish, making sure to scoop from the edges to enjoy a bit of that lightly crisped top.
Expert Tips for Success
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Choose the right potato: Yukon golds are naturally buttery and creamy, perfect for holding up in a baked mashed potato dish.
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Salt the cooking water: Salting early seasons the potatoes from the inside out, creating a richer final flavor.
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Watch the butter carefully: Brown butter can go from perfect to burnt quickly remove from heat as soon as it turns amber and smells nutty.
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Control the texture: For the smoothest mash, use a potato ricer. For a rustic feel, mash by hand and leave a few small chunks.
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Make-ahead option: Prepare the mashed potatoes and assemble in the baking dish up to 24 hours in advance. Cover and refrigerate, then bake just before serving, adding 5–10 extra minutes to the bake time.
Tasty Variations to Try
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Garlic brown butter mash: Brown the butter with 1–2 cloves of crushed garlic for deeper savory notes.
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Cheesy upgrade: Stir in 1 cup grated Gruyère, cheddar, or Parmesan to the mash before baking for a richer, indulgent version.
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Herb medley: Add other fresh herbs like parsley, thyme, or rosemary for a more complex flavor profile.
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Crispy topping: Sprinkle breadcrumbs or crushed crackers over the top before baking for extra crunch.
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Lighter option: Swap half the sour cream for Greek yogurt to reduce richness while keeping creaminess.
Frequently Asked Questions
Can I use russet potatoes instead of Yukon gold?
Yes, russet potatoes will work, though they produce a fluffier, lighter mash. You may need to add a bit more butter or cream for richness since they’re less naturally creamy than Yukon golds.
Can I prepare this ahead for a holiday meal?
Definitely. Make the mash, spread it into the baking dish, and refrigerate up to one day ahead. Bake on the day of serving, adding extra time if starting cold.
Can I make this without baking?
Yes! Once the potatoes are mashed with the browned butter, sour cream, and chives, serve them immediately without baking. The baking step simply adds an extra layer of flavor and texture.
How long do leftovers keep?
Store in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave, adding a splash of milk if needed to restore creaminess.
Can I freeze this mashed potato bake?
You can freeze it for up to 2 months. Thaw overnight in the refrigerator before reheating covered at 350°F until warmed through.
Print
Brown Butter and Herb Mashed Potato Bake
- Total Time: 65
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Creamy Yukon gold mashed potatoes with nutty browned butter and fresh chives, baked to a lightly golden crust. An elegant, tangy comfort side dish perfect for holidays or everyday meals.
Ingredients
- 5 lbs Yukon gold potatoes, peeled and cut into pieces
- 1 cup unsalted butter
- 1 cup sour cream
- ⅓ cup chopped fresh chives (plus extra for topping)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce to simmer and cook 15–20 minutes until fork-tender. Drain well.
- Melt butter in a saucepan over medium heat. Cook 5–7 minutes until golden brown and nutty. Remove from heat.
- Mash drained potatoes until smooth. Add three-quarters of browned butter, sour cream, salt, and pepper. Mash or stir until creamy.
- Fold in chopped chives and adjust seasoning to taste.
- Preheat oven to 375°F (190°C). Spread potatoes into greased 9×13-inch dish. Drizzle reserved brown butter on top.
- Bake uncovered 20–25 minutes until heated through and lightly golden. Garnish with extra chives and serve hot.
Notes
Use Yukon gold potatoes for natural creaminess.
Salt cooking water to season potatoes internally.
Watch butter closely to avoid burning during browning.
Use a potato ricer for ultra-smooth texture.
Can be made ahead and baked before serving.
- Prep Time: 20
- Cook Time: 45
- Category: Side Dish
- Method: Boiling & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: brown butter mashed potatoes, holiday potato bake, chive mashed potatoes, yukon gold potato side dish, creamy baked mashed potatoes
