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Brown Butter Whipped Potatoes



  • Kosher salt
  • 2 pounds russet potatoes, peeled and cut into 2-inch chunks
  • 8 tablespoons (1 stick) unsalted butter, cut into tablespoons
  • ½ cup whole milk
  • ¼ cup freshly grated parmesan cheese (finely grated on a microplane)
  • Freshly ground black pepper


  1. In a large pot, combine 2 tablespoons salt, the potatoes and water to
    cover. Bring to a boil over high heat. Reduce the heat to medium-low
    to maintain a gentle simmer and cook until the potatoes are very tender, about 25 minutes. Drain, return the potatoes to the pot and cover.
  2. In a large skillet, melt the butter over medium heat and cook, stirring, until the butter begins to brown and smell nutty, about 5 minutes. Be careful not to let the butter burn. Remove from the heat.
  3. Add the brown butter to the potatoes. Using a potato masher, mash
    the potatoes until smooth. Add the milk and whisk to blend. Add the
    parmesan and whisk until the cheese is fully incorporated and the
    potatoes are airy. Taste and adjust for seasoning, adding salt and pepper as needed

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