Brown Butter Garlic Mashed Potatoes
Why Make This Recipe?
This recipe takes mashed potatoes to another level. The brown butter adds a nutty richness, and roasted garlic gives a sweet, deep flavor. These mashed potatoes are creamy and smooth. They are simple to make but taste gourmet. Everyone will love them, and they go well with many main dishes.
How to Make Brown Butter Garlic Mashed Potatoes
Making these mashed potatoes involves a few key steps: preparing the potatoes, roasting the garlic, browning the butter, mashing everything together, and then combining all the amazing flavors. Each step is easy and important for the best results.
Ingredients of Brown Butter Garlic Mashed Potatoes
- Potatoes: 2.5 pounds, Russet or Yukon Gold
- Unsalted Butter: 1 stick (8 tablespoons)
- Garlic: 1 whole head, unpeeled
- Milk or Cream: 1/2 cup (whole milk or half-and-half recommended)
- Salt: 1 teaspoon kosher or sea salt, or to taste
- Black Pepper: 1/2 teaspoon freshly ground, or to taste
- Optional Garnishes: Fresh chives or parsley, chopped
Directions of Brown Butter Garlic Mashed Potatoes
- Prep and Boil Potatoes: Peel the potatoes and cut them into 1-inch cubes. Place the potato cubes in a large pot. Cover them with cold water by about 1 inch. Add 1 tablespoon of salt to the water. Bring the water to a boil, then reduce heat and simmer until the potatoes are very tender when pierced with a fork (about 15-20 minutes). Drain the potatoes well.
- Roast Garlic: While potatoes boil, preheat your oven to 400°F (200°C). Cut off the very top of the garlic head to expose the cloves. Drizzle a little olive oil over the exposed cloves. Wrap the garlic head loosely in aluminum foil. Roast for 30-40 minutes, or until the cloves are very soft and golden brown. Let cool slightly, then squeeze the soft garlic out of its skin.
- Brown Butter: In a small saucepan, melt the 1 stick of unsalted butter over medium heat. Keep stirring as the butter melts, foams, and then small brown bits appear at the bottom. This usually takes 5-7 minutes. Once the butter smells nutty and has amber specks, remove it from the heat immediately. Be careful not to burn it. Strain the brown butter through a fine-mesh sieve into a heatproof bowl to separate the browned bits if you prefer, or keep them for extra flavor.
- Mash Potatoes: Return the drained potatoes to the empty pot or a large mixing bowl. Add the roasted garlic cloves. Use a potato masher, ricer, or a stand mixer with a paddle attachment to mash the potatoes until smooth.
- Combine Flavors: Heat the milk or cream in the microwave or a small saucepan until warm (do not boil). Pour the warm milk/cream into the mashed potatoes. Slowly drizzle in the brown butter. Stir until combined and creamy. Season with salt and black pepper to taste. If using, stir in fresh chives or parsley.
How to Serve Brown Butter Garlic Mashed Potatoes
Serve these mashed potatoes warm. They are excellent with roasted chicken, turkey, or pot roast. They also make a perfect side for grilled steaks or seared fish. For holiday meals, they are always a hit. You can also pair them with roasted vegetables or a lentil loaf for a vegetarian meal.
How to Store Brown Butter Garlic Mashed Potatoes
Store any leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days.
Tips to Make Brown Butter Garlic Mashed Potatoes
- Choose the Right Potatoes: Russet or Yukon Gold potatoes work best because they are starchy and become fluffy when mashed, making them less likely to be gummy.
- Warm Your Liquid: Always warm your milk or cream before adding it to the potatoes. Cold liquid can cool down the potatoes and make them harder to mash smoothly.
- Don’t Overmix: Mash until just smooth. Overmixing can release too much starch and make your mashed potatoes gummy.
- Taste and Adjust: Always taste your mashed potatoes before serving and adjust salt and pepper as needed.
Variation
- Herbs: Add other fresh herbs like rosemary or thyme along with the chives for a different flavor profile.
- Cheesy: Stir in 1/2 cup of grated Parmesan cheese or a couple of tablespoons of cream cheese for extra richness and tang.
FAQs
#### Q1: What kind of potatoes are best for great Brown Butter Garlic Mashed Potatoes?
Russet or Yukon Gold potatoes are best. They are starchy and create fluffy, creamy mashed potatoes.
#### Q2: Can I make Brown Butter Garlic Mashed Potatoes ahead of time?
Yes, you can make them ahead. Store them in the refrigerator. Reheat gently in a pot over low heat, or in the microwave, adding a splash of milk or cream to restore creaminess if needed.
#### Q3: How do I prevent my Brown Butter Garlic Mashed Potatoes from becoming gummy?
Do not overmix your potatoes. Mash them until just smooth, and use warm liquid when incorporating it. Also, using starchy potatoes like Russets helps prevent gumminess.
Classic Brown Butter Garlic Mashed Potatoes
Equipment
- Large pot
- Oven
- Aluminum foil
- Small saucepan
- Fine-mesh sieve (optional)
- Heatproof bowl
- Potato masher, ricer, or stand mixer
Ingredients
Main Ingredients
- 2.5 pounds Potatoes Russet or Yukon Gold
- 1 stick Unsalted Butter 8 tablespoons
- 1 whole head Garlic unpeeled
- 1/2 cup Milk or Cream whole milk or half-and-half recommended
- 1 teaspoon Salt kosher or sea salt, or to taste
- 1/2 teaspoon Black Pepper freshly ground, or to taste
Garnish (Optional)
- Fresh chives or parsley chopped
Instructions
Preparation
- Peel and cube potatoes, place them in a large pot, cover with cold water by about an inch, and add 1 tablespoon of salt.
- Bring the water to a boil, then simmer until the potatoes are very tender (about 15-20 minutes); drain well.
Cooking
- While potatoes boil, preheat oven to 400°F (200°C), cut off the top of the garlic head, drizzle with olive oil, and wrap in foil.
- Roast for 30-40 minutes until soft and golden brown, then let cool slightly before squeezing out the cloves.
- In a small saucepan, melt 1 stick of unsalted butter over medium heat, stirring until it foams and small brown bits appear at the bottom (5-7 minutes).
- Remove the nutty, amber butter from heat immediately; optionally strain it through a fine-mesh sieve.
Assembly
- Return drained potatoes to the pot, add roasted garlic cloves, and mash until smooth using a potato masher, ricer, or stand mixer.
- Warm the milk or cream, then pour it into the mashed potatoes along with a slow drizzle of brown butter, stirring until combined and creamy.
- Season with salt and black pepper to taste, and if desired, stir in fresh chives or parsley.