Description
This Brown Butter and Herb Mashed Potato Bake features creamy Yukon Gold potatoes combined with rich brown butter, tangy sour cream, and fresh chives. Baked to golden perfection with a crisp top layer, this comforting side dish is perfect for holiday dinners or cozy family meals.
Ingredients
Scale
Potatoes
- 5 pounds Yukon Gold potatoes, peeled and cut into pieces
Butter and Herbs
- 1 cup unsalted butter
- ⅓ cup chopped fresh chives, plus more for topping
Dairy and Seasoning
- 1 cup sour cream
- Kosher salt, to taste (about 2 to 3 teaspoons total)
- Black pepper, to taste (about ½ teaspoon)
Instructions
- Prep Potatoes: Wash, peel, and chop the potatoes into evenly sized chunks. To prepare ahead, place the chopped potatoes in a large bowl, cover with cold ice water, and refrigerate for 12 to 18 hours.
- Preheat Oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the mashed potato casserole.
- Boil Potatoes: Place the potato chunks in a large pot of cold, salted water. Bring to a boil over medium heat and cook until fork-tender, approximately 12 to 15 minutes. Check earlier if chunks are smaller.
- Brown Butter: While potatoes boil, melt butter in a large skillet over medium-low heat. Stir as it bubbles and watch for brown bits that appear after about 3 minutes. Let cook an additional minute, then remove from heat to stop browning.
- Mash Potatoes: Drain potatoes well and return them to the pot. Use a ricer or masher to create smooth, lump-free potatoes.
- Mix Ingredients: Add sour cream, most of the browned butter (reserving a bit for topping), fresh chives, kosher salt, and black pepper. Stir until combined, tasting and adjusting salt and pepper as needed.
- Assemble Bake: Transfer the mashed potato mixture to a 9×13 inch baking dish. Drizzle the remaining brown butter evenly over the top.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes until heated through with a slightly crisp and golden top.
- Serve: Remove from oven, garnish with additional fresh chives if desired, and serve warm. This dish pairs wonderfully with or without gravy.
Notes
- Potatoes can be prepped ahead by peeling and soaking in ice water to prevent discoloration.
- Be careful not to burn the butter; brown bits should be nutty and fragrant, not blackened.
- Adjust salt generously, as potatoes absorb a lot of seasoning.
- Use a potato ricer for the smoothest texture, or mash thoroughly to avoid lumps.
- This casserole reheats well and can be prepared a day in advance.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 360
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
