This post is sponsored by Maille.
Make the perfect mashed potatoes this holiday season with this recipe for Mustard Browned Butter Mashed Potatoes. This recipe is made with simple ingredients that are easily accessible and perfect for your holiday feast. The secret to the amazing flavor? Maille’s Dijon Original, which adds a tartness and creaminess that’s oh so delicious. What’s even more amazing is you can make these mashed potatoes a day in advance and spend more time with family and friends when it counts.
A feast of mashed potato heaven
It’s almost Thanksgiving, which means loads of creamy, delicious mashed potatoes. I’m pretty sure every Thanksgiving or holiday table has some sort of potato dish and that more often than not, it’s mashed potatoes. There’s just something about the soft pillowy clouds of deliciousness that makes everyone happy. It’s the OG comfort food. No matter what you’re celebrating this holiday season, chances are mashed potatoes will be part of your holiday feast!
A twist on mashed potatoes
When a dish is a popular as mashed potatoes, it can get boring pretty quickly. I hate having mashed potatoes the same exact way every Thanksgiving, so I’m definitely a fan of switching things up. But I also think it’s a crime to add more than 4 ingredients to your mashed potatoes. They should be simple, creamy and delicious.
And this recipe is exactly that! And I found a secret ingredient that is truly a game changer. By now, you all already know I’m a huge fan of adding mustard to just about everything. It gives most recipes a great tangy flavor that you just can’t get with any other ingredient. So for this recipe, I tried adding some of Maille’s Dijon Original and it was a hit! Maille is by far my favorite brand of mustard because they use high quality ingredients to create products that taste amazing.
By adding the mustard when I mashed the potatoes, I found I didn’t need to add butter or sour cream, which I usually add when trying to make creamy mashed potatoes. The mustard replaced both ingredients while still creating a tangy, creamy pot of mashed potatoes.
But that mustard brown butter though?!
Of course I couldn’t stop at just putting mustard into the mashed potatoes, I had to go a step further.
Now pay attention because this might be the most important step in the entire recipe. Browned butter with a little more of Maille’s Dijon Original. Yes, you heard right, butter and mustard.
OMG.
I thought browned butter couldn’t get any better, but I was wrong. The nutty flavor of the browned butter mixed with the slightly peppery, tart taste of the mustard is just divine. Just drizzle a little (or a lot) onto your fluffy mashed potatoes and be prepared to enter mashed potato heaven.
How to make these delicious Mustard Browned Butter Mashed Potatoes
The steps to making these delicious mashed potatoes:
- Start by boiling your potatoes. I used russet (i.e. Idaho) potatoes and boiled them in heavily salted water. Don’t worry, the potatoes won’t turn out salty! Once the potatoes are boiled, let them cool before removing the skin. You could also peel the potatoes beforehand.
- Prepare the mustard browned butter. While the potatoes are boiling, brown some butter and mustard. Yes, the mustard is essential! Swirl the butter and mustard in the pan until it gets frothy and starts to brown. Set aside.
- Mash potatoes with mustard – Using a fork or potato masher, mash potatoes with generous amounts of mustard, half and half, salt and pepper. Just trust me here, no need for any butter or sour cream.
- Top with browned butter. Finish by topping the mashed potatoes with browned butter and fresh herbs. Perfection.
Looking for more delicious recipes? Try:
Mashed Sweet Potatoes with Garlic Brown Butter
If you’re looking for even more recipe ideas, try joining Maille’s Facebook Group: the My Maille Community. The My Maille community was launched in 2019 and is already one of the most successful Food Groups on Facebook with over 70,000 members! Joining is a great way to discover new recipes and make new friends. It’s fun, friendly and full of Maille inspiration!
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Mustard Browned Butter Mashed Potatoes
Ingredients
- 5 lbs Russet potatoes, cubed
- 1 cup half and half (or heavy cream)
- 2 tbsp + 2 tsp dijon mustard (I used Maille Dijon Original)
- 1 stick unsalted butter
- kosher salt
- fresh black pepper
- fresh herbs, chopped ( for serving)
Instructions
- Add cubed potatoes to a large, heavy bottomed pot. Fill with enough water to cover the potatoes, then add salt and bring to a boil. Cook uncovered until potatoes are tender, about 25-30 minutes.
- Meanwhile, in a small saucepan, heat butter and 2 teaspoons of dijon mustard over low heat until the butter melts, about 5 minutes. Slowly swirl the butter in the pan until it foams and turns light brown, roughly another 2 minutes. Remove from heat. The butter will continue to brown as it cools. Keep warm.
- Once the potatoes are cooked, turn stove down to its lowest heat. Drain the potatoes and return to the stove. Use a fork to remove the skin, if desired. Add half and half (or heavy cream) and mustard. Mash in the pot until smooth and creamy. Taste then adjust flavor and consistency according to your preference by adding salt, mustard, or half and half.
- Serve potatoes warm, topped with mustard browned butter, fresh black pepper and herbs.
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