Brown Butter Garlic Mashed Potatoes: 4 Tips for Ultra Creamy

The Comfort You Deserve – And How to Get It

Some dishes give you a warm hug from the inside. I often feel this way about mashed potatoes. But not just any mashed potatoes. We are making Brown Butter Garlic Mashed Potatoes. This recipe will change how you think about this side dish. You will love the taste. This is more than food; it is an emotion and a memory. Simple ingredients make an everyday classic special.

Why Make These Brown Butter Garlic Mashed Potatoes

These mashed potatoes are special. Here is why you will love them:

• Unforgettable Flavor: Brown butter has nutty, caramel notes. Garlic adds a warm taste. Together, they create a delicious and comforting flavor.
• Velvety Smooth Texture: The potatoes will be smooth and melt in your mouth.
• Effortless Elegance: This recipe tastes fancy, but it is easy to make. It is good for weeknights and special events.
• The Ultimate Crowd-Pleaser: Everyone will ask for this recipe. These are the mashed potatoes.
• Versatile Beyond Belief: They go well with many main dishes. Try them with roasted chicken or a holiday roast.

How to Make Brown Butter Garlic Mashed Potatoes

Making these mashed potatoes is simple. Follow these steps for perfect results.

Ingredients for Brown Butter Garlic Mashed Potatoes

You will need these items:

• Potatoes: Use Russet or Yukon Gold potatoes. Peel them and cut them into even pieces.
• Unsalted Butter: This is for browning.
• Garlic: Use fresh cloves. Mince or finely chop them.
• Milk or Cream: Use whole milk, half-and-half, or heavy cream for richness.
• Salt: Add to your taste.
• Black Pepper: Use freshly ground pepper for warmth.
• Optional Garnish: Use fresh chives or parsley, finely chopped.

Directions for Brown Butter Garlic Mashed Potatoes

Follow these steps for perfect mashed potatoes:

1. Prep the Potatoes: Put peeled and cut potatoes in a large pot. Cover them with cold water by about one inch. Add a lot of salt.
2. Boil Until Tender: Bring the water to a boil. Then lower the heat and simmer. Cook until the potatoes are soft and easy to mash. This takes about 15-20 minutes.
3. Drain Thoroughly: Drain all the water from the potatoes using a colander. For the best creamy results, put the potatoes back in the hot, empty pot. Cook over low heat for one or two minutes to dry any extra water.
4. Brown the Butter & Sauté Garlic: While the potatoes cook, melt butter in a separate saucepan over medium heat. Keep cooking and swirling the butter until it turns golden brown and smells nutty. Add the minced garlic. Cook for another 30-60 seconds until it smells good. Do not burn the garlic. Take it off the heat immediately.
5. Mash Away: Mash the hot, drained potatoes until they are mostly smooth. Use a potato masher, ricer, or fork.
6. Combine & Conquer: Pour the warm brown butter and garlic mixture over the mashed potatoes.
7. Add Dairy: Slowly add warm milk or cream. Add a little at a time, mashing and stirring. Stop when the potatoes are as creamy as you want.
8. Season to Perfection: Taste the potatoes. Add more salt and fresh black pepper if needed.
9. Serve & Savor: Put the mashed potatoes in a serving dish. Add garnish if you want. Serve them warm.

How to Serve Brown Butter Garlic Mashed Potatoes

These mashed potatoes are great with many meals:

• Classic Comfort: Eat them with roasted chicken, pan-seared steak, or juicy pork chops.
• Holiday Hero: They are a must-have for Thanksgiving, Christmas, or any holiday meal.
• Stuffed Perfection: Use them as a topping for shepherd’s pie or a cozy gratin.
• Breakfast Upgrade: Serve them with crispy breakfast meat and eggs for a big weekend breakfast.
• Vegetarian Delight: They are excellent with roasted vegetables or hearty mushroom dishes.

How to Store Brown Butter Garlic Mashed Potatoes

You can make these mashed potatoes ahead of time. Keep them in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently on the stovetop over low heat. Add a splash of milk or cream and stir often. You can also reheat them in a slow cooker on the “warm” setting until hot. Add more liquid if needed.

Tips to Make Brown Butter Garlic Mashed Potatoes

Here are some tips to make your mashed potatoes perfect:

• Potato Choice Matters: Russet potatoes make a fluffy mash. Yukon Golds make a creamier texture. Both work well.
• Warm Dairy is Key: Warm your milk or cream a little before adding it. This keeps the potatoes from cooling too fast and helps them absorb the liquid.
• Don’t Overmix: Do not overmix the potatoes. This can make them sticky. Mash or stir just until they are smooth.
• Don’t Rush the Browning: Browning butter takes a few minutes. It is worth it for the deep flavor. Watch it carefully so it does not burn.
• Season as You Go: Taste and add seasoning at different steps. This makes sure the dish tastes balanced.
• Keep it Warm: If you make them ahead, keep the mashed potatoes warm. Use a slow cooker on the “warm” setting or a double boiler.

Variations

You can change this recipe to your liking:

• Cheesy Goodness: Add grated Parmesan, Gruyere, or sharp cheddar cheese for more flavor.
• Herbaceous Boost: Add fresh herbs like thyme, rosemary, or sage with the garlic for a nice smell.
• Cream Cheese Kick: A spoonful of cream cheese adds tang and richness.
• Spicy Edge: A bit of red pepper flakes with the garlic can add a mild kick.

FAQs

Q1: What is the best type of potato to use for Brown Butter Garlic Mashed Potatoes?

For the creamiest Brown Butter Garlic Mashed Potatoes, use Yukon Gold or Russet potatoes. Yukon Golds have a natural buttery flavor and creamy texture. Russets are starchy and make a fluffier mash that soaks up the brown butter and garlic flavors well.

Q2: Can I make Brown Butter Garlic Mashed Potatoes ahead of time?

Yes, you can make Brown Butter Garlic Mashed Potatoes ahead of time. Make them as written. Store them in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat with a splash of milk or cream. Stir often. Or, reheat them in a slow cooker on the “warm” setting until hot. Add more liquid if needed.

Q3: How do I prevent my Brown Butter Garlic Mashed Potatoes from becoming gluey?

To stop your Brown Butter Garlic Mashed Potatoes from becoming gluey, do not overmix them. Mash or stir the potatoes only until they are as smooth as you want. Working the starch too much can make the potatoes sticky. Using a potato ricer instead of a regular masher can also help prevent a sticky result.

Q4: Why is browning the butter so important for this recipe?

Browning the butter is very important. It changes the butter’s taste from plain to rich, complex, nutty, and slightly caramel-like. This deep, toasted flavor makes these Brown Butter Garlic Mashed Potatoes special. Plain melted butter does not give the same deep flavor.

Brown Butter Garlic Mashed Potatoes

These rich and creamy Brown Butter Garlic Mashed Potatoes are a perfect side dish, combining tender potatoes with the nutty flavor of browned butter and aromatic garlic.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Calories 280 kcal

Equipment

• Large pot
• Colander
• Small saucepan
• Potato masher
• Serving dish

Ingredients

  

Main Ingredients

• 2 lbs Russet or Yukon Gold potatoes peeled and cut into 1-inch pieces
• 1/2 cup unsalted butter
• 4-5 cloves fresh garlic minced
• 1/2 cup whole milk, half-and-half, or heavy cream warmed
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper freshly ground, or to taste

Garnish

• Fresh chopped chives or parsley Optional Garnish

Instructions

 

Preparation

• Place the peeled and cut potatoes in a large pot, then cover them with cold, generously salted water.
• Bring the water to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are very tender and easily pierced with a fork.
• Drain the potatoes thoroughly using a colander, then return them to the hot, empty pot and cook over very low heat for 1-2 minutes to evaporate any remaining moisture.

Brown Butter & Garlic

• While potatoes cook, melt butter in a small saucepan over medium heat until it turns golden brown and smells nutty; immediately remove from heat.
• Add minced garlic to the browned butter and cook for 30-60 seconds until fragrant, then remove the saucepan from heat.

Combine & Serve

• Mash the hot, dry potatoes in the pot until mostly smooth, using a potato masher, ricer, or sturdy fork.
• Pour the warm brown butter and garlic mixture over the mashed potatoes.
• Gradually add the warmed milk or cream, mashing and stirring until your desired creamy consistency is achieved.
• Taste and adjust salt and freshly ground black pepper as needed to suit your preference.
• Transfer the mashed potatoes to a serving dish, garnish with fresh chives or parsley if using, and serve warm.

Notes

For the creamiest mashed potatoes, ensure all excess moisture is evaporated from the potatoes after draining. Be careful not to burn the butter when browning it; it can go from nutty to burnt very quickly.