I love this recipe because the combination of browned butter and horseradish gives the potatoes incredible depth without overpowering them. The brown butter brings a toasted, nutty aroma, and the sour cream makes everything luxuriously smooth. I also enjoy how easy it is to customize the texture, richness, and spice to fit my mood.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
5 pounds red potatoes, chopped into equal size pieces 1/3 cup milk, more as needed 1/2 cup sour cream 1 1/2 teaspoons salt 3/4 teaspoon pepper 2 cloves garlic, minced 1 1/2 teaspoons onion powder 2–3 tablespoons parsley, fresh, chopped (or 2 teaspoons dried) 1/3 cup Parmesan, grated 1 to 5 teaspoons horseradish sauce, taste it! 3/4 cup butter
Directions
I bring a large pot of water to a boil.
I scrub the potatoes well and chop them into 1–2 inch pieces so they cook evenly and quickly.
I boil the potatoes over medium heat for 20–35 minutes, depending on their size, until they’re fork-tender.
I drain the potatoes and return them to the pot or a large bowl.
I add the milk, sour cream, salt, pepper, garlic, onion powder, parsley, and Parmesan.
I mash the potatoes using a masher or hand mixer, adding horseradish sauce to taste as I go.
In a separate saucepan, I melt the butter over medium heat, stirring every couple of minutes. It will foam, then brown, developing a nutty aroma and brown specks at the bottom. Once browned, I pour it into a bowl to stop the cooking.
I either mix all the brown butter into the potatoes or let each person drizzle their own serving—my favorite way to enjoy it.
Servings and Timing
This recipe makes 6 servings. Prep time is about 10 minutes, cook time about 28 minutes, for a total of roughly 38 minutes.
Variations
I sometimes add roasted garlic instead of raw for a sweeter, deeper flavor.
I like stirring in a bit of cream cheese for extra richness.
I occasionally use Yukon gold potatoes for a buttery base.
I enjoy topping the mashed potatoes with chives or crispy shallots.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the potatoes gently on the stovetop or in the microwave, adding a splash of milk to bring back their creaminess. Brown butter can also be reheated or freshly drizzled over the top.
FAQs
Can I use another type of potato?
Yes, I love substituting Yukon golds for a naturally buttery texture.
How do I keep mashed potatoes from becoming gluey?
I avoid overmixing; using a masher or gently mixing with a hand mixer keeps them fluffy.
Can I make these ahead?
Yes, I prepare them a day ahead and reheat with a little extra milk or butter.
What if I don’t like horseradish?
The flavor is subtle, but I can omit it or use a pinch of cayenne for a mild kick.
Can I use heavy cream instead of milk?
Absolutely—heavy cream makes them extra rich.
How brown should the butter be?
I cook it until it smells nutty and has brown specks but doesn’t smell burnt.
Can I peel the potatoes?
Yes, peeling them creates a smoother mash, but I enjoy leaving the skins on red potatoes.
Can I make this recipe dairy-free?
I can use dairy-free butter, milk alternatives, and vegan Parmesan, though the flavor will differ.
How do I thicken mashed potatoes if they’re too runny?
I add more boiled potatoes or let them rest uncovered so steam escapes.
Can I freeze mashed potatoes?
Yes, I freeze them in airtight containers and reheat gently with added milk or butter.
Conclusion
I love how these brown butter mashed potatoes turn a classic dish into something beautifully rich and aromatic. With creamy texture, nutty butter, and just a hint of horseradish, they’re a memorable side dish that pairs well with any meal—especially when I’m craving something warm and comforting.
