Brown Butter Mashed Potatoes


  • 5 pounds russet potatoes, peeled and diced
  • A few big scoops of chicken base
  • 2 sticks butter
  • 1 1/22 cups half and half


  1. Add your potatoes to a large pot and add enough water to just cover the potatoes. Season the water liberally with salt and stir in your few big scoops of chicken base
  2. Bring the potatoes to a simmer and cook until tender when pierced with a fork or knife
  3. Drain the potatoes and set aside
  4. Meanwhile, Add your 2 sticks of butter to a large pan. Cook over medium – medium high heat until the butter has turned a nice, deep golden brown color
  5. Immediately add the brown butter to your potatoes along with your half and half. Beat with a hand mixer until super smooth or mash with a traditional potato masher. Whichever floats your boat
  6. Season to taste with salt and pepper and serve!


The half and half amount is ranged in the recipe because some people like heartier, stiffer mashed potatoes while some like it to be a thinner puree. I like right in between, so I think I added 1 3/4 cups…but start with 1 1/2 and add from there!

The chicken base that I buy is called “Better than Bouillon”, and it comes in a small-ish jar in the same section as the boxed chicken broth in your grocery store. If you can’t find it, you can either cook the potatoes in boxed/canned chicken broth OR just skip this all together and cook them in salted water!