The Comfort You Didn’t Know You Needed
Remember those moments around the dinner table, the clinking of forks, the shared laughter, and the way a truly comforting dish could make everything feel right? For me, that feeling often revolves around mashed potatoes. But what if I told you that the classic, beloved mashed potato could be elevated to an entirely new level of rich, aromatic, and absolutely irresistible perfection? Prepare yourself, because today we’re diving into the glorious world of Brown Butter Garlic Mashed Potatoes, a dish so incredibly delicious it’s destined to become your new go-to for any occasion, big or small. Get ready to experience comfort like never before.
Why Make This Recipe
These brown butter garlic mashed potatoes are truly special. You get unparalleled flavor depth. The browned butter gives a rich, nutty, and slightly caramelized note. This changes regular mashed potatoes into something amazing. The aroma of garlic is also a key. Fresh garlic, cooked gently, gives a warm smell and a mild sweetness. This goes very well with the potatoes. The texture is creamy and dreamy. It has the right balance of fluffy and rich. Every bite is a pure joy. This recipe elevates any meal. It can be for a weeknight dinner or a holiday feast. These mashed potatoes make your plate better without effort. They are simply sophisticated. Despite their gourmet taste, they are easy to make. They add elegance without being complicated.
How to Make Brown Butter Garlic Mashed Potatoes
Making these delicious brown butter garlic mashed potatoes involves a few simple steps. You will first prepare the potatoes by peeling and boiling them until soft. Then, you will create the flavorful brown butter garlic infusion. Finally, you will mash the potatoes and combine everything for a truly unforgettable dish.
Ingredients of Brown Butter Garlic Mashed Potatoes
- Potatoes: Russet or Yukon Gold, peeled and cubed
- Butter: Unsalted, high-quality
- Garlic: Fresh cloves, minced
- Milk or Cream: Whole milk, half-and-half, or heavy cream
- Salt: Kosher or sea salt
- Black Pepper: Freshly ground
- Optional Garnish: Fresh chives or parsley, chopped
Directions of Brown Butter Garlic Mashed Potatoes
Preparing the Potatoes
- Peel and Cube: Peel your chosen potatoes. Cut them into about 1-inch cubes. This makes them cook evenly.
- Boil Until Tender: Put the cubed potatoes in a large pot. Cover them with cold, salted water by about an inch. Bring it to a boil. Then lower the heat and simmer. Cook until the potatoes are soft when poked with a fork. This takes about 15-20 minutes.
- Drain Thoroughly: Carefully drain the cooked potatoes very well. For very creamy results, put the drained potatoes back in the hot pot. Keep them over low heat for a minute or two. This lets any extra water dry out.
Crafting the Brown Butter Garlic Infusion
- Melt the Butter: In a separate saucepan, melt the unsalted butter over medium heat.
- Brown the Butter: Keep cooking, swirling it sometimes. Cook until the butter turns a golden brown. It will smell nutty. Watch carefully so it does not burn.
- Sauté the Garlic: Take the browned butter off the heat. Immediately add the minced garlic. The remaining heat will gently cook the garlic. This releases its smell without burning it too much. Let it sit for a minute.
Mashing and Combining
- Mash the Potatoes: Use a potato masher, ricer, or a strong fork. Mash the warm, drained potatoes until mostly smooth. A few small lumps are okay if you like them.
- Add Dairy and Seasoning: Slowly add the warm milk or cream to the mashed potatoes. Stir until it reaches your desired thickness.
- Fold in the Flavor: Pour the warm brown butter garlic mixture over the mashed potatoes. Gently fold it in until just mixed.
- Taste and Adjust: Season with salt and freshly ground black pepper. Taste it and add more salt if needed.
How to Serve Brown Butter Garlic Mashed Potatoes
These brown butter garlic mashed potatoes are very versatile. They are perfect as a holiday hero, a great side for roasted turkey or a special roast. They also make a weeknight wonder, upgrading simple roasted chicken or pan-seared meats. You can enjoy them as a comfort food classic, delicious with meatloaf or hearty stew. They pair beautifully with green companions like roasted asparagus or a fresh garden salad.
How to Store Brown Butter Garlic Mashed Potatoes
You can store these mashed potatoes. Let them cool completely. Put them in an airtight container in the refrigerator for up to a day. Reheat them gently on the stovetop or in the oven. Add a splash of milk or cream to make them creamy again. You can also freeze leftovers. Put them in a freezer-safe bag or container. They can stay frozen for up to 3 months. Thaw them in the refrigerator overnight. Reheat gently, adding more liquid if needed.
Tips to Make Brown Butter Garlic Mashed Potatoes
Warm milk or cream is very important. It stops the potatoes from getting cold. It also helps them soak up the liquid better. This makes them smoother. Do not overmix. If you mix too much, the potatoes can become sticky. Mash or stir until just mixed. Seasoning is important. Do not be afraid to add enough salt. Potatoes need a good amount to taste their best. Choose the right potatoes. Starchy potatoes like Russets or Yukon Golds are best for mashing. They break down easily and soak up flavors well. Do not rush the brown butter. It takes a few minutes, but the nutty taste is worth it. Keep them warm. If you are serving later, keep the mashed potatoes warm in a slow cooker on the “warm” setting. Or use a heatproof bowl over simmering water.
Variations
You can add herbs. Use fresh rosemary, thyme, or sage with the garlic. This adds more smell. You can add cheese. Stir in freshly grated Parmesan, Gruyere, or white cheddar for a cheesy taste. For a spicy touch, add a pinch of red pepper flakes with the garlic. This gives a little heat. For a plant-based version, use plant-based butter and unsweetened non-dairy milk.
FAQs
Q1: Can I make Brown Butter Garlic Mashed Potatoes ahead of time?
Yes, you can make them ahead of time. They taste best fresh. You can prepare them a day before. Store them in a sealed container in the fridge. Warm them gently on the stove or in the oven. Add a bit of milk or cream to make them creamy again.
Q2: What’s the best type of potato to use for Brown Butter Garlic Mashed Potatoes?
For very creamy and fluffy mashed potatoes, use starchy potatoes. Russets or Yukon Golds are good choices. They break down well when cooked. They soak up the rich tastes of the brown butter and garlic easily.
Q3: How do I prevent my Brown Butter Garlic Mashed Potatoes from becoming gluey?
To stop mashed potatoes from becoming gluey, do not mix them too much. Mash until they are smooth. Do not use an electric mixer on high speed. This can overwork the starches and make them gummy. Also, drain your cooked potatoes very well.
Classic Brown Butter Garlic Mashed Potatoes
Equipment
- Large Pot
- Small Saucepan
- Potato Masher or Ricer
Ingredients
Main Ingredients
- 2 lbs Potatoes Russet or Yukon Gold, peeled and cubed
- 1/2 cup Butter Unsalted, high-quality (1 stick)
- 3-4 cloves Garlic Fresh cloves, minced
- 1/2 cup Milk or Cream Whole milk, half-and-half, or heavy cream, warmed
- 1-2 teaspoons Salt Kosher or sea salt, or to taste
- 1/2 teaspoon Black Pepper Freshly ground, or to taste
- 1 tablespoon Fresh chives or parsley Optional Garnish, chopped
Instructions
Instructions
- Peel and cut your chosen potatoes into approximately 1-inch cubes to ensure even cooking.
- Place the cubed potatoes in a large pot, cover with cold, salted water, bring to a boil, then simmer until fork-tender (about 15-20 minutes).
- Drain the cooked potatoes very well, then return them to the hot pot over low heat for 1-2 minutes to evaporate any excess water for a creamier result.
- In a separate small saucepan, melt unsalted butter over medium heat, continuing to cook and swirl until it turns golden brown and smells nutty, watching carefully to prevent burning.
- Immediately remove the brown butter from heat and add minced garlic; the residual heat will gently cook the garlic, releasing its aroma without burning.
- Mash the warm, drained potatoes until mostly smooth using a potato masher, ricer, or a sturdy fork, allowing for a few small lumps if preferred.
- Slowly add the warmed milk or cream to the mashed potatoes, stirring until your desired consistency is achieved.
- Pour the warm brown butter garlic mixture over the mashed potatoes and gently fold it in until just combined.
- Season with salt and freshly ground black pepper, then taste and add more salt if needed to your preference.
- Garnish with fresh chives or parsley if desired and serve warm.