These ain’t yo grandma’s mashed potatoes (hmm…although, I do love my grandma’s mashed potatoes…)! We’ve put an elegant twist on this classic comfort food by using brown butter and incorporating sautéed green onion. Brown butter is super simple to make, you just keep cooking melted butter until it turns a darker color. The deep flavor of brown butter will add another dimension to your everyday mashers.


4 medium sized yukon gold potatoes
4 tablespoons unsalted buter
1 bunch green onions
1/4 heavy cream
Kosher salt to taste
Black pepper to taste


Quarter potatoes and place in a large stockpot. Fill with cold water until water reaches an inch above the potatoes. Bring to a boil and cook potatoes until they are fork tender.

Using four inches of the green part, cut the green onion on the bias into small pieces.

In a large sauté pan, melt butter over medium heat. Swirl butter and scrape with a wooden spoon occasionally as brown bits start to appear. Once the butter turns a golden amber color, add the green onions and sautée until onions are soft, about two minutes.

Drain the cooked potatoes and transfer back to the stockpot. Add butter and onion mixture, cream, salt, and pepper. Using a potato masher, mash potatoes until smooth. Serve hot.