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.
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.