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Brown Butter Garlic Mashed Potatoes Recipe

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Brown Butter Garlic Mashed Potatoes are a rich and flavorful twist on a classic comfort food. Creamy Yukon Gold potatoes are cooked to perfection, then combined with nutty brown butter infused with aromatic garlic, and finished with warm milk and cream for a luscious texture. This easy side dish is perfect for holiday dinners or any meal that calls for a comforting, savory accompaniment.

Ingredients

Scale

Potatoes

  • 3 pounds Yukon Gold potatoes, peeled and cut into 1.5–2 inch chunks

Brown Butter Garlic Sauce

  • 1 cup (2 sticks / 226g) unsalted butter
  • 6–8 cloves garlic, minced fine

Dairy

  • ½ cup whole milk, warmed
  • ¼ cup heavy cream, warmed

Seasonings

  • 1–2 teaspoons kosher salt, plus more for boiling water
  • ½ teaspoon freshly cracked black pepper

Garnish

  • 2 tablespoons fresh chives, finely chopped

Instructions

  1. Prepare Potatoes: Peel the Yukon Gold potatoes and cut them into uniform chunks measuring about 1.5 to 2 inches to ensure even cooking. Place the potato chunks in a large pot and cover them with cold water by about an inch. Add 1 tablespoon of kosher salt to the water to season the potatoes while cooking.
  2. Cook Potatoes: Bring the salted water to a boil over medium-high heat. Once boiling, reduce the heat to maintain a simmer. Cook the potatoes for 15 to 20 minutes, or until they are fork-tender, meaning a fork slides easily into the potato pieces. Drain the potatoes thoroughly and allow them to sit momentarily to release excess moisture.
  3. Brown the Butter: While the potatoes are cooking, melt the unsalted butter in a small saucepan over medium heat. Swirl the pan occasionally to promote even browning. Watch for the butter to foam, then subside, and turn a golden amber color with a nutty aroma. This process should take about 5 to 7 minutes. Be careful not to burn the butter.
  4. Add Garlic to Butter: Immediately remove the saucepan from heat and stir in the finely minced garlic into the warm brown butter. This will infuse the garlic flavor into the butter without burning it. Set this mixture aside.
  5. Rice the Potatoes: Return the hot, drained potatoes to the warm pot. Use a potato ricer to press the potatoes back into the pot, creating a fluffy texture without lumps.
  6. Combine Ingredients: Pour the warm brown butter with garlic over the riced potatoes. Add the warmed whole milk and heavy cream to the pot as well.
  7. Mix Gently: Using a wooden spoon, gently fold the butter, milk, and cream into the potatoes until well combined. Take care not to overmix, which can make the potatoes gluey.
  8. Season to Taste: Taste the mashed potatoes and adjust seasoning by adding salt and freshly cracked black pepper as needed.
  9. Serve: Transfer the mashed potatoes to a serving bowl. Garnish with the chopped fresh chives and a sprinkle of extra black pepper. Serve immediately while warm for best flavor and texture.

Notes

  • Warming the milk and cream before adding prevents the mashed potatoes from cooling down and helps them absorb liquid more smoothly.
  • Brown butter adds a rich, nutty flavor that elevates classic mashed potatoes.
  • Use a potato ricer or food mill for the fluffiest texture without lumps.
  • Do not overmix the potatoes to avoid a gluey texture.
  • Yukon Gold potatoes are ideal for mashing due to their creamy texture and buttery flavor.
  • Adjust garlic quantity based on preference for subtle or strong garlic flavor.

Keywords: mashed potatoes, brown butter, garlic, side dish, comfort food, Yukon Gold potatoes, easy mashed potatoes, holiday side

Find it online: https://tastybella.com/brown-butter-garlic-mashed-potatoes-recipe/