Brown Butter and Herb Mashed Potato Bake.
This mashed potato bake is perfect to serve on Thanksgiving! These potatoes are filled with brown butter and herbs, baked until fluffy and souffle-like and go with just about anything. Easy and delicious. Plus, you can prep them ahead of time!
We’re making the creamiest, fluffiest potatoes today!
Thanksgiving isn’t Thanksgiving without mashed potatoes, and this mashed potato bake is everything. It’s creamy, fluffy and incredibly delicious, whether you smother it in gravy or serve it plain!
There is no shortage of mashed potato recipes here on this website. The most popular is french onion mashed potatoes. They are so savory, sweet and fabulous. The next is my classic house mashed potatoes. Traditional, simple and the ones I make on Thanksgiving every single year. Another favorite is last year’s manchego whipped potatoes! Super cheesy and dreamy.
But I’ve never shared a mashed potato casserole and I have to say… this may be my new favorite way to eat them.
I used to be a potato connoisseur. Growing up, I’d always say that potatoes were my favorite food. Mashed, baked, fried – any variety, I was a fan.
Now, I never stopped loving potatoes, but as I got older, I realized they weren’t exactly a weeknight staple around here. Unless I am roasting them and making them smashed and crispy.
These though! This mashed potato bake is essentially a whipped potato souffle baked in the oven until warm and fluffy. We’re talking mashed potato clouds here.
Adding on to the whole mashed potato cloud thing… BROWN BUTTER.
Yes. Brown butter is the best butter ever. Brown all the butter please! Making brown butter and mashed it into the potatoes as well as drizzling it over top is a game changer. It adds a lovely depth of flavor to the potatoes which are really quite simple.
Sour cream also gets mashed into the potatoes before baking. This adds a little richness but also a slight tang and offsets the creamy potato.
I love it!
There are two reasons that I find this to be an excellent recipe for a crowd or an incredible addition to your Thanksgiving table.
First, you can prepare these ahead of time. You can even prep them the night before and store them in the fridge. I do find them to be a little light, fluffier and souffle-like when they are baked right after making.
But making them ahead and baking right before serving is also a great option. All the flavor is there and they are perfect for adding a drizzle of gravy.
Which brings me to my next reason: if someone isn’t a gravy person, this is the potato to make. I know, I know. It seems almost impossible to not be a gravy person. I get it. But for the people who don’t want gravy, this potato bake brings a lot of flavor while still being classic and traditional.
The flavors are neutral enough to complement the rest of your Thanksgiving plate. And that’s usually the key!
Look at all those flavor bits. Simple brown butter – nothing else!
Thanksgiving is solved.
Brown Butter and Herb Mashed Potato Bake
Brown Butter and Herb Mashed Potato Bake
- Note: to prep these ahead of time, wash, peel and chop your potatoes. Place them in a large bowl and cover them with cold ice water. Store them in the fridge for 12 to 18 hours before preparing.
- Preheat the oven to 400 degrees F.
- Slice the potatoes in half or in quarters, depending on the size. You want the potato chunks to all roughly be the same size.
- Place the potatoes in a large pot of cold water over medium heat. Season the water with a big pinch of salt. Bring the potatoes to a boil, then boil until they are fork tender, about 12 to 15 minutes. (If your potato chunks are smaller, check after 10 minutes.)
- While the potatoes are boiling, brown your butter. Heat the butter in a large skillet over medium-low heat. Since this is a lot of butter, it may take a few minutes. Stir as it bubbles, and after 3 minutes or so you should see brown bits appear on the bottom of the pan. Cook just 1 minute longer and then turn off the heat.
- Drain the potatoes and return them to the pot. Use a ricer or mash the potatoes. Add in the sour cream, almost all over the brown butter (reserve a bit for the top of the potatoes), the chives and at least 1 teaspoon of kosher salt and ½ teaspoon pepper.
- Taste and season the potatoes more if needed. You may need another 1 teaspoon of salt! Do not be afraid to add it.
- Once the potatoes are lump free, transfer them to a 9x13 inch baking dish. Drizzle the remaining brown butter on top.
- Bake for 25 to 30 minutes, until warmed through and a bit crisp on top. Serve! Excellent with or without gravy.
Really all we need this month.