If there is ever a time for brown butter, mashed potatoes is IT!
Of all of the Thanksgiving sides, my stomach saves the most room for mashed potatoes. There’s not much more that I love more than hefty portion of soft and fluffy mashed potatoes, ladled with a generous amount of gravy, aside my turkey, stuffing, and green bean casserole.
Since I have hosted a fair share of Friendsgivings and helped in the kitchen with most Thanksgivings, I know how stressful and last-minute the mashed potatoes can be. Not only do they typically take up a lot of stove space, requiring a large pot to boil them in, but it’s difficult to keep them warm if they’re done too soon. So let’s give a hand for the answer to all of our mashed potato problems: Instant Pot Brown Butter Mashed Potatoes!
Not only does the Instant Pot save the day by keeping the potatoes warm, but the addition of brown butter in these mashed potatoes is absolutely to die for. My love for brown butter is no secret, and might be the reason I could not control myself with these mashed potatoes.
The ingredients in these mashed potatoes are actually quite basic – Russet potatoes, butter, sour cream, milk, salt, and pepper. The thing that makes them special, as mentioned, is that brown butter.
If you’re new to brown butter, let me give you a quick overview on how to do it. First, it’s pretty important to use a light colored pan to brown your butter in. It’s much easier to see what’s going on compared to a dark pan. Second, the quality of the butter you use will make a difference in how long it takes to brown. Cheaper butter has a higher water content, and will take longer than better quality butter as it has to cook off the liquid before the milk solids can be browned.
Simply, the process involves melting the butter over medium-low heat, swirling frequently, until little brown specks begin to appear. It will go from this to burnt quite quickly, so once you see the brown specks, remove from the heat immediately. And that’s it! Your brown butter is ready to be used in these mashed potatoes.
To make these mashed potatoes in the Instant Pot, you add 1 cup of water to the pressure cooker, and then top with about 3 pounds of potatoes. They only take 10 minutes on manual high pressure to cook!
To mash the potatoes, I am a big believer in the potato ricer. Once I tried it, I couldn’t believe how much of a difference it made in the texture compared to using a hand mixer or doing it by hand! There are absolutely no lumps and they stay perfectly fluffy.
To the mashed potatoes, you’ll add most of the brown butter, sour cream, milk, salt, and pepper. I like to drizzle mine with more brown butter and then a hefty sprinkle of chives for a pretty presentation. These Instant Pot Brown Butter Mashed Potatoes will definitely be the hit of your holiday table!
Steakhouse Style Garlic Mashed Potatoes from The Stay at Home Chef