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browned butter herb mashed potatoes in a taupe colored ceramic bowl

Browned Butter Herb Mashed Potatoes

These browned butter herb mashed potatoes are nothing short of fabulous! Make these if you're looking to up your mashed potato game for the holidays!

Course Side Dish
Cuisine American
Keyword best mashed potatoes, potatoes with brown butter, Thanksgiving side dishes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8
Calories 340 kcal


  • 4 pounds Yukon gold potatoes peeled and cubed
  • 1 cup buttermilk
  • 3 ounces cream cheese room temperature
  • 1 1/2 sticks (12 tablespoonsalted butter at room temperature
  • 12 leaves fresh sage
  • 1 tablespoon chopped fresh thyme plus a sprig or two for garnish
  • Salt to taste


  1. In a large pot of cold, generously salted water, bring the potatoes to a boil. Cook until the potatoes are tender, about 20 to 30 minutes.
  2. Drain the potatoes, and pass through a potato ricer back into the pot over low heat. Stir in buttermilk and cream cheese until combined.
  3. In a skillet, melt butter over medium heat. Add sage leaves and fry until crispy. Remove the sage leaves when crispy, after about 1 minute and remove to drain on paper towels. Continue to cook butter until browned, another 2-3 minutes, then remove from heat.
  4. Crumble half of the sage leaves and stir into the mashed potatoes along with chopped thyme. Pour most of the browned butter into the potatoes and stir, reserving some to spoon on top. Taste and season with salt.

Recipe Notes

Serve the potatoes warm, topped with the remaining browned butter, whole sage leaves and thyme sprigs.