These brown butter garlic mashed potatoes are creamy and full of flavor, with a rich nutty taste from the brown butter. Yum!
Who knew mashed potatoes could be this fancy? I love serving these with meat or enjoying them straight from the bowl (guilty as charged!).
Making them is a breeze: just cook your potatoes, mash them with brown butter and garlic, and you’re set. They’re the perfect comfort food!
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are my go-to because they’re creamy and buttery. If they’re not available, you can substitute with Russet potatoes but they might be a bit drier. For a colorful twist, try red potatoes!
Garlic: Fresh garlic gives the best flavor, but if you’re in a pinch, use garlic powder instead. Just remember, 1 clove equals about 1/8 tsp garlic powder. Adjust to taste!
Unsalted Butter: Using unsalted butter lets you control the saltiness. If you prefer a dairy-free version, coconut oil or vegan butter works well too!
Milk or Cream: Whole milk is great for richness, but you can use half-and-half for an even creamier texture. If you’re dairy-free, try almond milk or oat milk—just make sure they’re unsweetened.
How Do I Achieve Perfectly Brown Butter?
Brown butter adds a nutty depth to your mashed potatoes, but getting it just right requires some attention. Here’s how to do it:
- Start with a small, light-colored pan. It helps you see the color change better.
- Keep the heat at medium and watch carefully as the butter melts. Swirl the pan to prevent it from sticking.
- When it starts to foam, keep an eye on the butter. It will soon turn golden brown, and you’ll smell a rich, nutty aroma.
- Remove it from the heat as soon as you see the golden color to prevent burning.
Once you master this technique, it can add magic to many dishes beyond mashed potatoes!
Brown Butter Garlic Mashed Potatoes
Ingredients You’ll Need:
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 4 cloves garlic, peeled and smashed
- 4 tablespoons unsalted butter
- 1/2 cup whole milk or heavy cream, warmed
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh herbs (such as rosemary or parsley), for garnish (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes total, including 15-20 minutes for cooking the potatoes and garlic, plus some additional time for mashing and blending everything together. Perfect for when you want a tasty side in a pinch!
Step-by-Step Instructions:
1. Prepare the Potatoes and Garlic:
In a large pot, put the peeled and chopped potatoes along with the smashed garlic cloves. Fill the pot with cold water until it’s about an inch above the potatoes. Add a pinch of salt for flavor.
2. Cook Until Tender:
Turn the heat to high and bring the water to a boil. Once boiling, reduce the heat to medium and let it simmer. The potatoes should cook for about 15-20 minutes, or until they’re tender enough to easily pierce with a fork.
3. Make the Brown Butter:
While your potatoes are cooking, grab a small skillet and add the butter. Melt it over medium heat, swirling the pan occasionally. Watch closely as it turns golden brown and starts to smell nutty, which should take about 5 minutes. Be careful not to let it burn—remove from heat when it’s ready!
4. Mash the Potatoes and Garlic:
Once the potatoes and garlic are cooked, drain them well and return them to the pot or place them in a large mixing bowl. Use a potato masher or ricer to mash them together until smooth and creamy.
5. Mix in Cream and Butter:
Gradually add the warm milk or cream to the mashed potatoes, stirring until you reach your desired creamy consistency. Then add the browned butter, saving a bit for later drizzling, if you’d like!
6. Season to Taste:
Now it’s time to season! Add salt and freshly ground black pepper to your taste. Remember, seasoning is key to bringing out all that delicious flavor.
7. Serve and Enjoy:
Transfer your creamy mashed potatoes to a serving bowl. Create a lovely swirl on top, drizzle with any reserved browned butter, and sprinkle fresh herbs on top if you’re feeling fancy. Serve warm and dig in!
These brown butter garlic mashed potatoes are the perfect cozy side for any meal. Enjoy the wonderful nutty and garlicky flavor!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold potatoes are ideal for their creamy texture, you can also use Russet potatoes. Just keep in mind that Russets may result in a slightly drier mash, so you might want to add a bit more cream or butter.
Can I Prepare These Mashed Potatoes in Advance?
Yes, you can make these mashed potatoes ahead of time! Prepare the recipe as directed, let them cool, and store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash more milk or cream to restore the creamy texture.
How Can I Adjust the Garlic Flavor?
If you’re a garlic lover, feel free to add more cloves! You can roast the garlic along with the potatoes for a milder sweetness or use fewer cloves if you prefer a subtler flavor. Garlic powder is also an option; use about 1/8 teaspoon per garlic clove, adjusting to your taste.
What’s the Best Way to Store Leftovers?
Store leftover mashed potatoes in an airtight container in the fridge for up to 3-4 days. If the potatoes thicken during storage, just add a little warm milk or cream when reheating to bring back their creamy consistency.
