Comforting Brisket and Mashed Potatoes Recipe – Tender Beef & Creamy Mash

If you are craving a cozy, comforting dinner that feels like it came straight from a family table, this brisket and mashed potatoes is exactly what you want. Tender, slow-braised beef brisket nestled on a cloud of creamy mashed potatoes, all draped in a rich onion sauce, makes a meal that is both simple and deeply satisfying.

In this recipe, you will gently sear and simmer beef brisket until it becomes melt-in-your-mouth tender, then pair it with buttery mashed potatoes made from russet potatoes, milk, sour cream, and just the right amount of seasoning. Everything is cooked with straightforward steps, so even if you are not an experienced cook, you can confidently bring this comforting classic to your table.

What Makes This Brisket and Mashed Potatoes So Special

This brisket and mashed potatoes recipe is all about warmth, patience, and simple ingredients working together. The beef brisket is slowly simmered in a flavorful mixture of onion, garlic, tomato paste, beef broth, water, Worcestershire sauce, thyme, and rosemary. Over a few hours, the brisket becomes incredibly tender, and the cooking liquid transforms into a savory sauce that you finish with a touch of unsalted butter.

At the same time, the mashed potatoes are made with russet potatoes, unsalted butter, warmed whole milk, and sour cream for a velvety, rich texture. Seasoned with kosher salt and freshly ground black pepper, they are the perfect base to soak up the juices from the brisket. A simple sprinkle of chopped fresh parsley at the end adds a gentle freshness and a pop of color to each plate.

Gathering What You Need: Ingredients for Brisket and Creamy Mash

Here is a closer look at each ingredient and how it contributes to the final dish. Every item plays a role in building flavor, tenderness, or texture.

• Beef brisket, trimmed (3 lb) – The star of the dish. This cut becomes wonderfully tender when slowly simmered, giving you slices or pieces that almost fall apart.
• Kosher salt (2 tsp for the brisket) – Seasons the meat before searing, helping to bring out its natural flavor right from the start.
• Freshly ground black pepper (1 tsp for the brisket) – Adds gentle heat and depth to the brisket, balancing the richness of the beef.
• Olive oil (2 tbsp) – Used for searing the brisket and sautéing the onions, helping to create a flavorful browned crust and base.
• Yellow onion, thinly sliced (1 large) – Softens and sweetens as it cooks, becoming part of the savory sauce that surrounds the brisket.
• Garlic, minced (3 cloves) – Brings a gentle, aromatic flavor that lifts the sauce without overpowering it.
• Tomato paste (2 tbsp) – Adds body and a slightly tangy richness to the cooking liquid, helping it thicken and deepen in color.
• Beef broth (1 cup) – Forms the main base of the braising liquid, infusing the brisket with savory flavor as it cooks.
• Water (1 cup) – Lightens the broth while still giving the brisket plenty of liquid to simmer in gently.
• Worcestershire sauce (1 tbsp) – Adds a subtle savory complexity and a hint of tang to the sauce.
• Dried thyme (1 tsp) – Brings a gentle herbal note that pairs beautifully with slow-cooked beef.
• Dried rosemary, crushed (1 tsp) – Adds a robust, fragrant character that enhances the earthy flavor of the brisket.
• Unsalted butter, for the brisket sauce (2 tbsp) – Stirred in at the end to give the sauce a glossy finish and a smooth, rich mouthfeel.
• Russet potatoes, peeled and cut into chunks (3 lb) – The foundation of the mashed potatoes, chosen for their fluffy, starchy texture.
• Unsalted butter, for the mashed potatoes (4 tbsp) – Melts into the hot potatoes, adding richness and a classic buttery flavor.
• Whole milk, warmed (3/4 cup) – Helps create creamy, smooth mashed potatoes without making them heavy.
• Sour cream (1/3 cup) – Adds a subtle tang and extra creaminess, giving the mashed potatoes a luxurious texture.
• Kosher salt, for the potatoes (1 1/4 tsp) – Seasons the mashed potatoes so they are flavorful on their own and stand up to the rich brisket.
• Freshly ground black pepper, for the potatoes (1/2 tsp) – Adds a gentle peppery note that balances the creaminess of the potatoes.
• Chopped fresh parsley, for garnish (2 tbsp, optional) – A simple finishing touch that adds color and a fresh, light flavor to each serving.

Your Step-by-Step Roadmap to Brisket and Mashed Potatoes

These steps guide you through the process at a comfortable pace. Take your time and enjoy the transformation as each ingredient does its job.

1. Season the brisket. Pat the beef brisket dry if needed, then sprinkle it evenly on all sides with the kosher salt and freshly ground black pepper. Press the seasoning gently into the surface so it adheres well.
2. Sear the meat. Heat the olive oil in a large, heavy-bottomed oven-safe pot or Dutch oven over medium-high heat until the oil is shimmering. Add the seasoned brisket and sear for about 4–5 minutes per side, until a deep brown crust forms. Transfer the seared brisket to a plate and set aside.
3. Cook the onions. Reduce the heat to medium and add the thinly sliced yellow onion to the same pot. Cook, stirring occasionally, for 5–7 minutes, until the onion softens and turns lightly golden, absorbing the flavorful browned bits from the bottom.
4. Add the garlic. Stir in the minced garlic and cook for 30–60 seconds, just until it becomes fragrant. Watch closely so it does not burn, which can make it taste bitter.
5. Toast the tomato paste. Add the tomato paste to the pot and stir it into the onions and garlic. Cook for 1–2 minutes, allowing it to darken slightly and develop a richer flavor.
6. Build the braising liquid. Pour in the beef broth, water, and Worcestershire sauce. Stir well, scraping up any browned bits from the bottom of the pot, as these add a lot of flavor to the finished sauce.
7. Season with herbs. Sprinkle in the dried thyme and dried rosemary. Stir to combine, then bring the mixture to a gentle simmer so the flavors begin to blend.
8. Return the brisket to the pot. Carefully place the seared brisket back into the pot, along with any juices that collected on the plate. Nestle it into the onion and liquid mixture so it is mostly submerged.
9. Slowly simmer the brisket. Cover the pot with a tight-fitting lid, reduce the heat to low, and let the brisket simmer gently for about 3–3 1/2 hours. Turn the brisket once or twice during cooking. It is ready when it is very tender and a fork slides in easily.
10. Prepare the potatoes. About 40 minutes before the brisket is done, place the peeled and chunked russet potatoes into a large pot. Cover them with cold water by about 1 inch and add a generous pinch of salt.
11. Cook the potatoes until tender. Bring the pot of potatoes to a boil over medium-high heat, then reduce to a gentle boil. Cook for 15–20 minutes, or until the potatoes are very tender when pierced with a fork.
12. Drain and dry the potatoes. Drain the potatoes well in a colander, then return them to the warm pot. Let them sit for 1–2 minutes so excess moisture can evaporate; this helps keep the mashed potatoes fluffy.
13. Add butter and mash. Add the unsalted butter for the mashed potatoes to the hot potatoes. Begin mashing until the potatoes are mostly smooth and the butter is fully melted.
14. Incorporate milk and sour cream. Pour in the warmed whole milk and add the sour cream. Continue mashing or whipping until the potatoes are creamy and smooth, without overworking them.
15. Season the mashed potatoes. Sprinkle in the kosher salt for the potatoes and the freshly ground black pepper for the potatoes. Stir well, taste, and adjust the seasoning if you like. Cover the pot to keep the mashed potatoes warm.
16. Rest the brisket. Once the brisket is very tender, carefully transfer it to a cutting board. Loosely cover it with foil and let it rest for 10–15 minutes so the juices can redistribute.
17. Reduce the sauce. While the brisket rests, bring the remaining cooking liquid and onions in the pot to a gentle simmer over medium heat. Let it reduce for about 5–10 minutes, stirring occasionally, until it slightly thickens and the flavors concentrate.
18. Finish the sauce with butter. Stir the unsalted butter for the brisket sauce into the hot reduced liquid until it melts and the sauce looks glossy and smooth. Taste and adjust seasoning if needed.
19. Slice or pull the brisket. Using a sharp knife, slice the rested brisket against the grain into thin slices. If it is extremely tender, you can also gently pull it into large pieces.
20. Plate the dish. Spoon a generous mound of mashed potatoes onto each plate. Arrange slices or pieces of brisket on top, then ladle some of the onion-rich sauce over the meat and potatoes.
21. Add a fresh finish and serve. Sprinkle each serving with chopped fresh parsley if you are using it. Serve the brisket and mashed potatoes hot and enjoy every comforting bite.

Planning Your Time: Prep and Cooking Overview

This dish rewards a bit of patience, but most of the work is hands-off while the brisket simmers gently.

• Preparation time: About 30 minutes to season and sear the brisket, prepare the braising liquid, and peel and cut the potatoes.
• Cooking time: Around 3–3 1/2 hours for the brisket to become tender, plus 15–20 minutes to cook the potatoes and a few extra minutes to finish the mashed potatoes and sauce.
• Total time: Approximately 4 hours from start to finish, with long stretches where the brisket quietly simmers and you can relax.

You will know the brisket is ready when it is very tender and easy to slice or pull apart. The mashed potatoes should be smooth, creamy, and well seasoned, ready to cradle the slices of beef and soak up the onion-rich sauce. Once everything is on the plate, the dish is best enjoyed immediately while hot and comforting.

A Quick Look at the Nutrition

Here is an approximate nutritional snapshot per serving of brisket and mashed potatoes, assuming six servings from the full recipe:

• Calories: about 620 kcal
• Protein: around 38 g
• Carbohydrates: about 38 g
• Fat: roughly 32 g
• Saturated fat: about 14 g
• Sodium: approximately 940 mg
• Fiber: around 3 g
• Sugar: about 4 g

These values are estimates and can vary based on the exact ingredients you use and how generously you serve each portion. Still, this gives you a general idea of the balance of protein, carbohydrates, and fats in this hearty, satisfying meal.

Common Questions About Brisket and Mashed Potatoes

Can I make the brisket ahead of time?

Yes, you can cook the brisket completely, let it cool slightly, then slice or pull it and store it in the refrigerator with some of the sauce. When you are ready to serve, gently reheat the brisket and sauce together until hot, and prepare the mashed potatoes fresh so they stay light and creamy.

What if I do not have a Dutch oven?

You can use any large, heavy pot with a tight-fitting lid. The key is to keep the heat low and steady so the brisket simmers gently in the beef broth, water, Worcestershire sauce, onion, garlic, tomato paste, thyme, and rosemary without boiling too hard.

How can I tell when the potatoes are ready to mash?

The russet potatoes are ready when they are very tender all the way through and a fork slides in and out easily. If they are still firm in the center, give them a few more minutes. Properly cooked potatoes make it easier to create smooth mashed potatoes with the butter, warmed milk, sour cream, salt, and pepper.

Wrapping Up: Enjoying Your Homemade Comfort Meal

There is something deeply comforting about taking the time to slowly cook a piece of beef brisket until it is tender, then pairing it with creamy mashed potatoes that you have seasoned just the way you like. This brisket and mashed potatoes recipe invites you to slow down, enjoy the process, and look forward to a meal that feels generous and welcoming.

From searing the brisket in olive oil to building the flavorful braising liquid with onion, garlic, tomato paste, beef broth, water, Worcestershire sauce, thyme, and rosemary, each step adds a layer of character. Finishing the sauce with a bit of butter and serving the brisket over a bed of buttery mashed potatoes made with russet potatoes, milk, sour cream, salt, and pepper creates a complete, satisfying plate.

Whether you are cooking for family, sharing with friends, or simply treating yourself, this dish has a way of bringing people together around the table. Take your time, trust the gentle simmer, and enjoy the moment when you finally sit down to a plate of tender brisket and mashed potatoes, garnished with a touch of fresh parsley if you like. It is the kind of meal that lingers in memory long after the plates are cleared.

Brisket and Mashed Potatoes

Slow-braised, melt-in-your-mouth beef brisket served over buttery, creamy mashed potatoes – the ultimate comforting dinner that feels like a warm hug on a plate.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Servings 6

Calories 620 kcal

Ingredients

  

• 3 lb beef brisket, trimmed
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 cup water
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary, crushed
• 2 tbsp unsalted butter (for the brisket sauce)
• 3 lb russet potatoes, peeled and cut into chunks
• 4 tbsp unsalted butter (for the mashed potatoes)
• 3/4 cup whole milk, warmed
• 1/3 cup sour cream
• 1 1/4 tsp kosher salt, for the potatoes
• 1/2 tsp freshly ground black pepper, for the potatoes
• 2 tbsp chopped fresh parsley, for garnish (optional)

Instructions

 

• Season the beef brisket on all sides with the kosher salt and freshly ground black pepper, pressing the seasoning gently into the meat.
• Heat the olive oil in a large, heavy-bottomed oven-safe pot or Dutch oven over medium-high heat until shimmering.
• Place the seasoned brisket into the hot pot and sear for about 4–5 minutes per side, until a deep brown crust forms; transfer the seared brisket to a plate and set aside.
• Reduce the heat to medium, add the sliced yellow onion to the same pot, and cook, stirring occasionally, for 5–7 minutes until softened and lightly golden.
• Stir in the minced garlic and cook for 30–60 seconds, just until fragrant, being careful not to let it burn.
• Add the tomato paste to the pot and cook, stirring, for 1–2 minutes to lightly caramelize it and deepen its flavor.
• Pour in the beef broth, water, and Worcestershire sauce, stirring well and scraping up any browned bits from the bottom of the pot.
• Sprinkle in the dried thyme and dried rosemary, stir to combine, and bring the mixture to a gentle simmer.
• Return the seared brisket and any accumulated juices to the pot, nestling it into the onion and liquid mixture.
• Cover the pot with a tight-fitting lid, reduce the heat to low, and let the brisket simmer gently on the stovetop for about 3–3 1/2 hours, turning once or twice, until very tender and easy to pull apart with a fork.
• About 40 minutes before the brisket is finished, place the peeled and chunked russet potatoes into a large pot and cover with cold water by about 1 inch.
• Add a generous pinch of salt to the potato pot, bring to a boil over medium-high heat, then reduce to a gentle boil and cook for 15–20 minutes, until the potatoes are very tender when pierced with a fork.
• Drain the potatoes well, return them to the warm pot, and let them sit for 1–2 minutes to allow excess moisture to evaporate.
• Add the unsalted butter for the mashed potatoes to the hot potatoes and mash until mostly smooth.
• Pour in the warmed whole milk and add the sour cream, then continue mashing or whipping until the potatoes are creamy and smooth.
• Season the mashed potatoes with the kosher salt for the potatoes and the freshly ground black pepper for the potatoes, tasting and adjusting if needed; cover to keep warm.
• Once the brisket is very tender, transfer it to a cutting board and loosely cover with foil to rest for 10–15 minutes.
• Bring the remaining cooking liquid and onions in the pot to a gentle simmer over medium heat and let it reduce for about 5–10 minutes to slightly thicken and concentrate in flavor.
• Stir the unsalted butter for the brisket sauce into the hot reduced liquid until melted and glossy, then taste and adjust seasoning if desired.
• Slice the rested brisket against the grain into thin slices, or gently pull it into large pieces if it is very tender.
• To serve, spoon a generous mound of mashed potatoes onto each plate, top with slices or pieces of brisket, and ladle some of the onion-rich sauce over the top.
• Garnish each serving with the chopped fresh parsley if using, and enjoy the brisket and mashed potatoes while hot.