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Creamy Brown Butter Garlic Mashed Potatoes

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A cozy, comforting mashed potato recipe featuring nutty brown butter and roasted garlic for rich, soulful flavor. Perfect for weeknight dinners or holiday feasts.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 6 tablespoons unsalted butter
  • 4 cloves garlic, peeled and smashed
  • 3/4 cup heavy cream, warmed
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons fresh chives, finely chopped (optional)

Instructions

  1. Place peeled and chunked Yukon Gold potatoes into a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until potatoes are fork-tender.
  2. While potatoes cook, heat 6 tablespoons unsalted butter in a heavy skillet over medium heat. Add 4 smashed garlic cloves and let butter melt, swirling occasionally. Continue cooking until butter turns golden brown and smells nutty, about 5-7 minutes. Remove garlic cloves and discard or mash into the potatoes later.
  3. Drain potatoes in a colander and return them to the hot pot off the heat. Let them sit for a minute to dry out excess moisture.
  4. Using a potato masher or ricer, mash the potatoes until smooth but not gluey.
  5. Slowly pour in the warmed heavy cream, stirring gently. Then drizzle the brown butter over the potatoes, folding it in with a wooden spoon or spatula. Season with additional salt and freshly ground black pepper to taste.
  6. If you roasted garlic cloves, press them through a garlic press or mash finely and stir into the potatoes for extra flavor. Sprinkle chopped fresh chives on top for color and subtle onion flavor.
  7. Transfer to a serving bowl and serve immediately. To keep warm, place the bowl over a pan of simmering water and cover loosely with foil.

Notes

Watch the butter closely when browning to avoid burning; it should be golden and nutty smelling. Warm the cream before adding to keep potatoes hot and creamy. Avoid over-mashing to prevent gummy texture. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently with a splash of cream or milk.

Nutrition

Keywords: mashed potatoes, brown butter, garlic, comfort food, creamy mashed potatoes, easy side dish, holiday recipe

Find it online: https://oracooks.com/creamy-brown-butter-garlic-mashed-potatoes-easy-homemade-recipe-for-cozy-comfort/