Brown Butter Mashed Potatoes with Nutmeg
Brown butter mashed potatoes with nutmeg is pure deliciousness. Nutty almost ‘buttered popcorn’ like flavour of the brown butter infuses the mash complimenting the warming aromatic spice of nutmeg, adding layers of complexity and a flavour combination that just can’t be beat.
Brown Butter Mashed Potatoes with Nutmeg
Brown Butter Mashed Potatoes with Nutmeg
Brown Butter Mashed Potatoes with Nutmeg
You’ve had mashed potatoes, but have you ever had brown butter mashed potatoes with nutmeg? If not, trust me, you’ll never go back.
Forget the waterlogged or lumpy mash from your childhood, this is the creamiest mashed potatoes recipe you’ll ever make. This blog is all about creating delicious recipes with simple ingredients that are big on flavour, and this recipe is no exception.
Making mash is easy, but there’s some simple things you can do to elevate this humble classic to an unforgettable dish. Read on for how to level up your mash game.
What’s to love about this recipe
- It doubles down on flavour: Mashed potatoes with nutmeg takes the dish to a whole new level. This combination may be surprising to you, but have you ever eaten really good mashed potatoes at a restaurant and wondered, ‘what is in this, it tastes amazing’? Spoiler alert, it was nutmeg. This magical spice is used in all kinds of sweet and savoury dishes and particularly compliments creamy textures - think béchamel sauce, custard tart, rice pudding - you get it. Then we’re adding brown butter in place of ordinary butter, which has incredible nutty, caramely notes that make the humble mash extraordinary.
- No special equipment needed! I use a very basic potato masher, nothing fancy. You also just need an ordinary whisk, and of course a pot and colander for draining. I also use a microplane for grating the nutmeg, but you can just use ground nutmeg if you don’t have one. If you own a potato ricer (a cheffy tool for mashing potatoes) go for it with this recipe, it’ll be great, but you definitely don’t need one.
- You can make it in advance: If you’re making this as a part of an elaborate entertaining feast like Christmas or Thanksgiving, the make-ahead side dish is essential for maintaining your sanity, am I right? Instructions on how to reheat are listed below.
Tips for making the perfect mash - Also what not to do!
- Making good mash starts with the right potatoes: You want a good all rounder that has the right amount of starch to break down easily and absorb the butter. You don’t want a waxy potato, they won’t give a fluffy texture because they’re too low in starch and have too much moisture, so they don’t break down easily and by the time you have mashed them, you end up with glue. Depending on where you live, the varieties are a bit different. Read my ingredients and substitutions for the best varieties.
- Cut into equally sized pieces: This ensures that they are cooked evenly at the same time.
- Add salt to the water: Helps to season the potatoes
- Boil them until they are tender: Add them to cold water then bring to a boil so that they cook evenly. This can take around 15 minutes but every variety is different, so keep an eye on them, you know they’re ready when you can easily pierce them with a fork. If they’re still a bit firm, they’ll give you lumpy mash. To avoid water-logging (overcooking), drain them as soon as they’re ready.
- Drain your spuds: Let them sit for a minute to let steam escape, this helps to remove excess moisture.
- Warm the milk and cream: This is a bit sciencey, adding cold milk and cream can cause the starches to firm up giving more of a gluey texture once fully mashed. However if you add warm liquids, the starches will stay smooth and absorb into the potato better giving a creamier, velvety consistency.
- Whisk the potatoes: After mashing to a nice smooth texture, putting the potato back on the heat and whisking for about 20 seconds, aerates the mash and becomes lighter and fluffier!
- Don’t use electric hand beaters: Some recipes call for this, but the starches will become overworked and turn to a sad gloopy texture.
What to serve with mashed potatoes
These dishes are perfect for a mash side: Pulled pork, Roast lamb, Sunday Roast Chicken Dinner, Baked Salmon & Fennel and Marry Me Pesto Chicken.
Got a potato obsession?
Me too. Here’s some more potato recipes that will satisfy those cravings. Truffle Potato Gratin, Duck Fat Hasselback Potatoes with Parmesan, Garlic Roast Potatoes, Roast potato salad, Roasted sweet potato salad, Seared salmon and roast potatoes.
Storage & Reheating
Store your mashed potatoes in an airtight container in the fridge and use within three days.
- To reheat on stovetop: Place in a saucepan on low/medium heat, add a small amount of milk or cream, and stir occasionally until heated through.
- For microwave: Heat for 2 minutes at a time, stirring to distribute the heat. Do this until heated through.
- For oven: Transfer to a casserole dish, cover with foil and bake at 175 C / 350 F for about 25 minutes. Stir with a whisk to fluff up. Add a little milk if it’s looking a little dry.
Get creative by adding parmesan cheese, crispy garlic, bay leaves, or fresh chives.
Ingredients and substitutions
How to make it - step by step!
Cut your potatoes into even 2.5 cm / 1” sizes, then place them in a stock pot, fill with cold water a couple of cm / 1“ above the potatoes. Add in 1 tbsp salt.
Bring the water to a boil, and boil the potatoes for 10-15 minutes or until you can pierce them with a fork with no resistance.
Meanwhile, add your butter to a small pot or pan, cook on a medium heat until the butter begins to foam, and little brown specs appear. Transfer to a jug.
In the same pot, add the milk and cream, heat until warmed.
Drain the potatoes, let the steam escape for about a minute, then pour the potatoes back into the pot.
Add 1/2 cup of the brown butter (leaving about 1/4 cup for topping), the milk and cream mixture, 1/2 tsp nutmeg, and a good pinch of salt and pepper. Mash with a potato masher until smooth.
Then using a whisk, on a low/medium heat whisk the potatoes for about 20 seconds. This will make them lighter and fluffier. Be careful not to over whisk.
Taste your mash and adjust seasoning, adding a pinch of salt at a time, then stir through. Do this until perfectly seasoned. This deserves its own step. Good mash is seasoned well.
Serve into bowls or into a big serving bowl, create a swirling pattern with your spoon, then pour over the remaining brown butter, finish with a little more cracked pepper and a pinch of nutmeg.
Cut your potatoes into even 2.5 cm / 1” sizes, then place them in a stock pot, fill with cold water a couple of cm / 1“ above the potatoes. Add in 1 tbsp salt.
Bring the water to a boil, and boil the potatoes for 10-15 minutes or until you can pierce them with a fork with no resistance.
Meanwhile, add your butter to a small pot or pan, cook on a medium heat until the butter begins to foam, and little brown specs appear. Transfer to a jug.
In the same pot, add the milk and cream, heat until warmed.
Drain the potatoes, let the steam escape for about a minute, then pour the potatoes back into the pot.
Add 1/2 cup of the brown butter (leaving about 1/4 cup for topping), the milk and cream mixture, 1/2 tsp nutmeg, and a good pinch of salt and pepper. Mash with a potato masher until smooth.
Then using a whisk, on a low/medium heat whisk the potatoes for about 20 seconds. This will make them lighter and fluffier. Be careful not to over whisk.
Taste your mash and adjust seasoning, adding a pinch of salt at a time, then stir through. Do this until perfectly seasoned. This deserves its own step. Good mash is seasoned well.
Serve into bowls or into a big serving bowl, create a swirling pattern with your spoon, then pour over the remaining brown butter, finish with a little more cracked pepper and a pinch of nutmeg.
Watch the how to video
Watch the how to video
Brown Butter Mashed Potatoes with Nutmeg
- 1.5 kg /3.3 lb potatoes, peeled
- 3/4 cup salted butter
- 1/3 cup thickened heavy cream
- 3/4 cup whole milk
- 1/2 tsp ground nutmeg (from whole)
- 1 tbsp salt + extra
- 1/2 tsp cracked black pepper
- Bring the water to a boil, and boil the potatoes for 10-15 minutes or until you can pierce them with a fork with no resistance.
- Meanwhile, add your butter to a small pot or pan, cook on a medium heat until the butter begins to foam, and little brown specs appear. Transfer to a jug.
- In the same pot, add the milk and cream, heat until warmed.
- Drain the potatoes, let the steam escape for about a minute, then pour the potatoes back into the pot.
- Add 1/2 cup of the brown butter (leaving about 1/4 cup for topping), the milk and cream mixture, 1/2 tsp nutmeg, and a good pinch of salt and pepper. Mash with a potato masher until smooth.
- Then using a whisk, on a low/medium heat whisk the potatoes for about 20 seconds. This will make them lighter and fluffier. Be careful not to over whisk.
- Taste your mash and adjust seasoning, adding a pinch of salt at a time, then stir through. Do this until perfectly seasoned. This deserves its own step. Good mash is seasoned well.
- Serve into bowls or into a big serving bowl, create a swirling pattern with your spoon, then pour over the remaining brown butter, finish with a little more cracked pepper and a pinch of nutmeg.
