Garlic Browned Butter Mashed Potatoes
Creamy brown butter mashed potatoes with garlic are the perfect upgrade to your next holiday dinner. Nutty browned butter gives this easy mashed potato recipe a flavor boost while still giving you the creamy potatoes you crave.
Servings: 6
Calories: 621kcal
Ingredients
- 2 Tablespoons kosher salt
- 4 pounds russet or Yukon Gold potatoes peeled and cut into 2-inch pieces *see notes
- 1 ¼ cup salted butter 2 ½ sticks
- 4 cloves garlic minced
- ½ cup milk warm
- ¼ cup heavy cream warm
Instructions
- In a large pot, fill ⅔ full with cold water. Add the salt and the potatoes. Turn the heat on high heat. Once it boils, reduce the heat to medium to keep a gentle boil. Cook for about 20-25 minutes, or until fork tender. Drain the potatoes well once cooked.
- While the potatoes cook, make the browned butter.
- In a large skillet, melt the butter over medium heat then continue cooking for about 5-6 minutes, stirring once in a while, until the butter smells nutty, has foamed on top, and there are a lot of amber specks on the bottom. Add the garlic then remove from the heat, stirring the garlic in the hot butter for a minute. Remove from the heat and pour the browned butter into a heat proof bowl so it doesn’t over cook and burn.
- Smash the potatoes with a potato masher or put them through a potato ricer. Add all the browned butter mixture except about 3 tablespoons followed by the warm milk and cream. Stir the potatoes together until just creamy and mixed through. Remove to a serving bowl and drizzle the remaining 3 tablespoons of butter over the top as garnish followed by a sprinkle of chopped parsley, if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days.
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