These brown butter garlic mashed potatoes are creamy, rich, and full of flavor. The nutty brown butter and garlic give them a twist that makes them so special!
Honestly, I could eat these every day and never get bored! They pair perfectly with just about anything, and who doesn’t love buttery goodness? 🥔💛
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold potatoes for their creamy texture and buttery flavor. Russet potatoes work too, but they tend to be fluffier. If you want to lighten things up, try using cauliflower instead for a lower-carb option!
Garlic: Fresh garlic is a must for the best flavor, but you could substitute with garlic powder in a pinch (about 1 teaspoon for this recipe). If you’re a garlic lover, feel free to add more cloves for a stronger taste.
Butter: Unsalted butter is best so you can control the salt level. If you want dairy-free mashed potatoes, go for olive oil or a plant-based butter. I’ve tried both options, and they all give a different but delicious taste!
Milk/Cream: Whole milk gives great creaminess, but you can use heavy cream for a richer mash. Unsweetened almond milk or coconut milk are good alternatives if you prefer a dairy-free version.
How Do You Achieve Perfectly Brown Butter?
Making brown butter is easy but requires some attention. The goal is to cook the butter until it develops a nutty aroma and a golden color. Here’s how to do it:
- In a saucepan over medium heat, melt the butter fully. Make sure to keep an eye on it!
- As it melts, it will foam. Watch closely as the foam subsides; that’s when it starts to brown.
- Swirl the pan often to ensure even cooking, and remove it from heat as soon as it turns a deep golden brown.
Common mistake? Leaving it too long can lead to burned butter, which tastes bitter. If it turns darker than golden, you’ll need to start over!
Brown Butter Garlic Mashed Potatoes
Ingredients You’ll Need:
For the Mashed Potatoes:
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
- 4 cloves garlic, peeled and halved
- Salt, to taste
- Freshly ground black pepper, to taste
For the Brown Butter:
- 1/2 cup (1 stick) unsalted butter
For the Creaminess:
- 1/2 cup whole milk or heavy cream, warmed
Optional Garnish:
- Fresh herbs such as rosemary or thyme
How Much Time Will You Need?
This delicious recipe will take about 30 minutes: 15-20 minutes for cooking the potatoes and garlic, and then about 10 more minutes for mashing and seasoning. Perfect for a quick side dish!
Step-by-Step Instructions:
1. Cook the Potatoes and Garlic:
Start by placing the peeled and chopped potatoes along with the halved garlic cloves in a large pot. Cover them with cold water and add a pinch of salt. Bring everything to a boil over high heat. Once boiling, reduce it to medium heat and let the potatoes cook until they’re fork-tender, which usually takes about 15-20 minutes.
2. Prepare the Brown Butter:
While the potatoes are cooking, grab a small saucepan and melt the butter over medium heat. Keep an eye on it while it melts! Swirl the pan occasionally. You’ll know it’s done when it foams and turns a deep golden brown; this usually takes about 5 minutes. Be careful not to let it burn! Once it’s ready, remove it from the heat and set aside.
3. Mash the Potatoes:
Once the potatoes and garlic are cooked, drain them thoroughly. Return them to the pot or place them in a large mixing bowl. Use a potato masher or fork to mash them until they’re nice and smooth. Gradually pour in the warmed milk or cream, mixing as you go until you reach your desired consistency.
4. Mix in the Brown Butter:
Now it’s time to mix in that delicious brown butter! Pour it into the mashed potatoes, but reserve a little bit to drizzle on top later. Give everything a good stir and season with salt and freshly ground black pepper to taste.
5. Serve and Enjoy:
Transfer your fluffy, buttery mashed potatoes to a serving bowl. Create a little well in the center and pour the reserved brown butter in. If you’d like, sprinkle some freshly ground black pepper and optional fresh herbs over the top for an extra touch. Serve hot and enjoy the rich, savory flavors of your brown butter garlic mashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold potatoes are ideal for their creamy texture, but Russet potatoes will also work well. You can even experiment with red potatoes for a different flavor and color presentation!
How Do I Store Leftover Mashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove with a splash of milk to loosen up the consistency, or pop them in the microwave for a quick heat-up!
What If I Don’t Have Unsalted Butter?
If you only have salted butter, you can still use it! Just be sure to adjust the amount of salt you add to the potatoes later to avoid them being too salty.
Can I Make These Mashed Potatoes Ahead of Time?
Yes, you can prepare the mashed potatoes ahead of time! Just store them in an airtight container in the fridge. Reheat gently on the stove or in the microwave, stirring in a little extra milk or cream to restore creaminess if needed.