Go Back

Brown Butter Garlic Mashed Potatoes

Brown Butter Garlic Mashed Potatoes with a nutty, golden brown butter center and tender Yukon gold mash. Boiled-to-soft potatoes get folded with warm cream and milk for a smooth texture, then finished with toasted garlic and crispy sage.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Yukon gold potatoes
  • 3 lb Yukon gold potatoes Peeled and cubed.
Salted water
  • 1 tbsp salt For the water.
Brown butter and aromatics
  • 0.5 cup unsalted butter Melt and cook until browned.
  • 4 garlic Thinly sliced.
  • 4 fresh sage leaves Keep for last-minute crisping.
Creamy dairy
  • 0.75 cup heavy cream Warmed.
  • 0.25 cup whole milk Warmed.
Seasoning
  • 1 tsp salt For seasoning the mash.
  • 0.25 tsp black pepper For seasoning the mash.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Boil the potatoes
  1. Bring a Dutch oven of salted water to a boil, then add the peeled, cubed Yukon gold potatoes. Boil for 15-18 minutes until the potatoes are tender.
Brown the butter with garlic and sage
  1. Melt the unsalted butter in a light skillet over medium heat. Cook for 4-5 minutes until browned and nutty.
  2. Add the thinly sliced garlic and the fresh sage leaves to the skillet. Cook for 1 minute, just until fragrant and beginning to crisp, and keep the butter warm.
Mash and season
  1. Drain the potatoes and return them to the Dutch oven. Mash until smooth.
  2. Pour in the warmed heavy cream and warmed whole milk. Stir until creamy and smooth, then add two thirds of the brown butter.
  3. Season the mashed potatoes with salt and black pepper. Stir well so the seasoning is evenly distributed.
Serve with topping
  1. Spoon the remaining brown butter, garlic, and crispy sage over the top of the mashed potatoes. Serve immediately while the topping is warm and fragrant.

Notes

Pro tip: Warm the cream and milk so they combine quickly and keep the mash silky. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a covered pot over low heat with a splash of milk. Freezing isn’t recommended for best texture. For a lighter swap, use half-and-half in place of heavy cream while keeping the same browning-topping technique for flavor.