Browned Butter Mashed Potatoes with Pan Gravy

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich mashed potatoes made with nutty browned butter and served with a savory pan gravy that captures classic Thanksgiving flavors. This American-inspired Thanksgiving recipe, ready in about 40 minutes, pairs russet potatoes, peeled and cubed, unsalted butter, whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 6 American cuisine 280 cal/serving

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Ingredients

2 lbs russet potatoes, peeled and cubed
6 tbsp unsalted butter
1/2 cup, warmed whole milk
1 1/2 tsp salt
1/2 tsp black pepper
3 tbsp all-purpose flour
2 cups chicken broth
2 tbsp pan drippings or additional butter

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Instructions

Step 1: Place 2 lbs peeled and cubed russet potatoes in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over high heat. Cook for 15-18 minutes until potatoes are fork-tender.
Step 2: Meanwhile, melt 6 tbsp unsalted butter in a skillet over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 4-5 minutes. Remove from heat.
Step 3: Drain potatoes and return to pot. Mash with a potato masher until smooth.
Step 4: Stir in the browned butter, 1/2 cup warmed whole milk, 1/2 tsp black pepper, and remaining 1/2 tsp salt. Mix until creamy and fluffy.
Step 5: For the gravy, heat 2 tbsp pan drippings or butter in a saucepan over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 2 minutes until golden and fragrant.
Step 6: Gradually whisk 2 cups chicken broth into the flour mixture. Bring to a simmer and cook, whisking frequently, for 5-7 minutes until thickened.
Step 7: Serve mashed potatoes hot with generous spoonfuls of pan gravy.