Why Make This Recipe
These Brown Butter Garlic Mashed Potatoes are a new level of mashed potato bliss. The brown butter adds an unforgettable nutty flavor that regular mashed potatoes just don’t have. It mixes perfectly with the warm garlic. These potatoes are super creamy and smooth, melting in your mouth. They make any meal better, from a simple dinner to a big holiday feast. Even though they taste fancy, they are easy to make for anyone. Everyone will love them! Get ready for lots of compliments when you serve these to your family and friends.
How to Make Brown Butter Garlic Mashed Potatoes
Making Brown Butter Garlic Mashed Potatoes involves a few simple steps. First, you cook and dry the potatoes. Then, you make the special brown butter and garlic mix. After that, you mash the potatoes with cream and regular butter, and then stir in the brown butter garlic. Finally, you season and serve them warm. It’s an easy process that leads to amazing flavor.
Ingredients of Brown Butter Garlic Mashed Potatoes
- For the Mashed Potatoes:
- 2-3 lbs Russet or Yukon Gold Potatoes, peeled and cut into 1-inch chunks
- 1/2 cup heavy cream (or whole milk)
- 1/4 cup unsalted butter, plus extra for browning
- Salt and freshly ground black pepper to taste
- For the Brown Butter Garlic Infusion:
- 6-8 cloves garlic, minced
- 1/2 cup unsalted butter (yes, more butter!)
- 1 tablespoon fresh chives or parsley, chopped (for garnish, optional)
Directions of Brown Butter Garlic Mashed Potatoes
- Step 1: Prepare the Potatoes
- Put the peeled and cut potatoes in a large pot. Cover them with cold water by about one inch. Add a good pinch of salt.
- Bring the water to a boil. Then, turn down the heat and let the potatoes cook until they are soft enough to poke with a fork. This takes about 15-20 minutes.
- Drain the potatoes completely using a colander. Put them back into the hot, empty pot over low heat for one or two minutes. This dries out any extra water.
- Step 2: Make the Brown Butter Garlic
- While the potatoes cook, melt 1/2 cup unsalted butter in a medium skillet over medium heat.
- Keep stirring or whisking the butter as it melts. Watch it closely. It will get foamy, then the white milk solids will start to turn brown and sink to the bottom.
- When the butter looks rich amber and smells nutty, add the minced garlic. Stir often for about 30 seconds to one minute until the garlic smells good and is lightly golden. Make sure not to burn it!
- Take the skillet off the heat right away to stop it from cooking more. Set it aside.
- Step 3: Mash and Combine
- Add 1/4 cup unsalted butter and 1/2 cup heavy cream (or milk) to the dry potatoes in the pot.
- Use a potato masher, a potato ricer, or an electric mixer on low speed. Mash the potatoes until they are smooth and creamy. Do not mash them too much, or they will get sticky.
- Pour the warm brown butter garlic mixture (including all the browned bits) into the mashed potatoes.
- Stir until everything is mixed well.
- Step 4: Season and Serve
- Taste the potatoes and add plenty of salt and fresh black pepper. Add more if you like.
- Move the Brown Butter Garlic Mashed Potatoes to a serving bowl. If you like, sprinkle fresh chives or parsley on top. Serve them warm and enjoy!
How to Serve Brown Butter Garlic Mashed Potatoes
These potatoes are great with many meals. Serve them with roasted chicken, seared salmon, or cooked steak. They are perfect for holiday dinners like Thanksgiving or Christmas. You can also enjoy them as a meal on their own with roasted vegetables.
How to Store Brown Butter Garlic Mashed Potatoes
You can store Brown Butter Garlic Mashed Potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat them, gently warm them on the stovetop over low heat. Add a splash of milk or cream if they seem too thick or dry to make them creamy again.
Tips to Make Brown Butter Garlic Mashed Potatoes
- Potato Choice: Russet potatoes give a light, fluffy mash. Yukon Golds make a creamier, more buttery mash. Both types work well.
- Drain Well: Make sure to drain the potatoes very well. Dry potatoes soak up more butter and flavor.
- Watch the Brown Butter: Browning butter happens fast. Stay at the stove and keep stirring.
- Don’t Over-Mash: Mashing too much will make the potatoes gummy. Mash them gently until smooth.
- Warm Ingredients: Use warm cream or milk. This helps the potatoes absorb them better and keeps the potatoes from getting cold.
Variation
- Cheesy: Stir in some fresh grated Parmesan or white cheddar cheese for extra flavor.
- Herbs: Add fresh rosemary, thyme, or sage along with the chives.
- Spicy: A little pinch of red pepper flakes in the brown butter garlic gives a mild heat.
- Cream Cheese: Add a dollop of cream cheese to make them even richer and a bit tangy.
FAQs
Q1: Can I make these Brown Butter Garlic Mashed Potatoes ahead of time?
A1: Yes! You can make them a day before. Put them in a sealed container in the fridge. Reheat them slowly on the stove over low heat. Add a little milk or cream if they need to be creamier.
Q2: What is the best way to stop my Brown Butter Garlic Mashed Potatoes from becoming gummy?
A2: Do not mash them too much. Use a potato ricer for the lightest potatoes, or a hand masher. Stop as soon as they are smooth. Make sure your potatoes are also very dry after you drain them.
Q3: Can I use garlic from a jar for the brown butter garlic mix?
A3: Fresh garlic gives the best taste. You can use garlic from a jar if you need to, but the flavor might not be as strong. Also, it can burn faster, so watch it carefully.
Irresistible Brown Butter Garlic Mashed Potatoes
Equipment
- Large pot
- Colander
- Medium skillet
- Potato masher or ricer
- Whisk
- Serving bowl
Ingredients
For the Mashed Potatoes:
- 2.5 lbs Yukon Gold Potatoes peeled and cut into 1-inch chunks
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Brown Butter Garlic Infusion:
- 7 cloves fresh garlic minced
- 1/2 cup unsalted butter
- 1 tablespoon fresh chives chopped (for garnish)
Instructions
Prepare the Potatoes
- Place peeled and cut Yukon Gold potatoes in a pot, cover with salted cold water, and boil for 15-20 minutes until tender. Drain thoroughly, then return to the pot over low heat for 1-2 minutes to dry completely.
Make the Brown Butter Garlic
- While potatoes cook, melt 1/2 cup butter in a skillet over medium heat, stirring until it turns amber and smells nutty. Add minced garlic, stir for 30-60 seconds until fragrant and lightly golden, then immediately remove from heat.
Mash and Combine
- Add 1/4 cup butter and 1/2 cup heavy cream to the dried potatoes, then mash until smooth. Incorporate the warm brown butter garlic mixture, stirring until well combined.
Season and Serve
- Season the mashed potatoes with salt and pepper to taste. Transfer to a serving bowl, garnish with chopped chives, and serve warm.