These brown butter garlic mashed potatoes are creamy with a rich, nutty flavor. The garlic adds a tasty twist that makes them extra special!
Honestly, they are so good that I’ll take any excuse to whip up a batch. Pair them with your favorite main dish, and you’ll be the star of the dinner table! 🥔✨
Key Ingredients & Substitutions
Potatoes: Yukon Golds are my favorite since they have a lovely creamy texture and buttery flavor. Russets work well too, but can be a bit drier. You can swap them for sweet potatoes for a different twist!
Garlic: Fresh garlic gives the best flavor, but you can use garlic powder in a pinch. Use about 1 teaspoon of garlic powder instead of fresh if that’s all you have.
Butter: Unsalted butter is preferred so you can control the saltiness. If you’re looking for a dairy-free option, try olive oil or a vegan butter substitute.
Milk/Cream: Whole milk or heavy cream adds richness, but any type of milk works—just keep in mind that low-fat options might yield a lighter texture. You could even use vegetable broth for fewer calories.
Nutmeg: I think this adds a warm flavor, but it’s not for everyone! If you don’t have it or don’t like it, feel free to skip it.
How Do I Achieve Perfect Brown Butter?
Getting that nutty brown butter flavor is key! Start by melting butter over medium heat in a saucepan. Here’s how to do it right:
- Swirl the pan regularly to keep the butter moving and prevent burning.
- Look for the foamy bubbles to subside and the color to deepen to a golden brown.
- Once you notice a nutty aroma, it’s ready! This usually takes about 4-5 minutes.
- Immediately remove it from the heat to avoid burning.
- Add the minced garlic right after to infuse the flavors without letting it brown too much.
This step makes all the difference in flavor for your mashed potatoes!
How to Make Brown Butter Garlic Mashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds Yukon Gold or Russet potatoes, peeled and chopped
- 4 cloves garlic, minced
For the Brown Butter Sauce:
- 6 tablespoons unsalted butter
For Creaminess:
- 1/2 cup whole milk or heavy cream, warmed
Seasoning:
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 teaspoon nutmeg (optional)
Garnish:
- 1 tablespoon fresh parsley, finely chopped (optional for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes, including prep and cooking time. You’ll spend around 15-20 minutes boiling the potatoes, while preparing the brown butter takes just a few minutes. Then, mixing everything together is quick and easy!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the peeled and chopped potatoes into a large pot. Cover them with cold water and add a pinch of salt. Turn the heat to high and bring the pot to a boil. Once boiling, lower the heat to medium and let them simmer until the potatoes are tender. This should take about 15-20 minutes. You can check them by poking with a fork—if it goes in easily, they’re ready!
2. Make the Brown Butter Garlic:
While the potatoes are boiling, let’s prepare the delicious brown butter garlic. In a small saucepan, melt the unsalted butter over medium heat. Keep an eye on it and swirl the pan occasionally. You’re looking for the butter to turn golden brown and develop a nutty aroma, which usually takes about 4-5 minutes. Just be careful not to let it burn!
3. Add Garlic to the Butter:
Once your butter is brown and nutty, add the minced garlic to the saucepan. Cook for about 1-2 minutes until it’s fragrant—be careful not to let the garlic brown too much. When it’s ready, remove the saucepan from the heat and set it aside.
4. Drain and Mash the Potatoes:
After the potatoes are tender, drain them thoroughly, then return them to the pot or transfer them to a large bowl. Using a potato masher or ricer, mash the potatoes until they are smooth and creamy—this is where the magic happens!
5. Mix in the Cream and Brown Butter:
Now it’s time to make these potatoes extra creamy! Slowly stir in the warm milk or cream. Then, add the brown butter garlic mixture you prepared earlier. Mix everything well until combined. If you’d like them even creamier, feel free to add more milk!
6. Season to Taste:
Now, season your mashed potatoes with salt, freshly ground black pepper, and the optional nutmeg. Taste and adjust the seasonings as you prefer.
7. Serve and Garnish:
Transfer the mashed potatoes to a serving bowl. If you like, you can garnish them with some finely chopped fresh parsley and a drizzle of any remaining brown butter on top. This adds a lovely touch!
8. Enjoy!
Serve your warm, creamy brown butter garlic mashed potatoes as the perfect side dish for your meal. Enjoy that rich, garlicky flavor!
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold potatoes give a creamy texture and nice flavor, but Russets work well too. For a sweeter twist, you can even try using sweet potatoes!
What If I Don’t Have Brown Butter?
No worries! If you prefer not to brown the butter, you can simply melt it and use it as is. Adding extra minced garlic or some garlic powder can help enhance the flavor in your mashed potatoes!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the mashed potatoes and store them in an airtight container in the fridge for up to 2 days. When ready to serve, reheat them gently on the stove, adding a splash of milk if needed to restore creaminess.
How to Store Leftover Mashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently on the stove or in the microwave, stirring occasionally to ensure even heating.