Irresistible Brown Butter Garlic Mashed Potatoes
These irresistible mashed potatoes feature creamy Yukon Golds infused with a rich, nutty brown butter and fragrant minced garlic, finished with fresh chives for an elevated side dish.
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.
Notes
For the best texture, ensure potatoes are thoroughly dried after draining. Don't skip stirring the butter constantly to prevent burning.