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Best Garlic Herb Brown Butter Mashed Potatoes (Easy Recipe)

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Rich, nutty, creamy mashed potatoes infused with brown butter, garlic, and fresh herbs. This easy recipe transforms a classic side dish into the star of any meal, converting even the most stubborn mashed potato skeptics.

Ingredients

Scale
  • 3 lbs (1.36 kg) Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1 cup (2 sticks or 226 g) unsalted butter
  • 4–5 large garlic cloves, smashed
  • 2 sprigs fresh rosemary
  • 4–5 sprigs fresh thyme
  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • Optional garnishes: extra brown butter, fresh chopped chives or parsley, flaky sea salt

Instructions

  1. Prep the Potatoes: Peel 3 lbs of Yukon Gold potatoes. Cut them into uniform 2-inch chunks. Rinse the potato chunks under cold water to remove excess starch. Place them in a large stockpot.
  2. Boil the Potatoes: Cover the potato chunks with cold water by about 2 inches. Add 1 tablespoon of kosher salt to the water. Bring the water to a rolling boil over high heat. Reduce the heat to a gentle simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
  3. Make the Brown Butter: While the potatoes are boiling, in a small skillet over medium heat, add 1 cup of unsalted butter. Let it melt completely, then continue to cook, swirling the pan occasionally. After 4-6 minutes, the butter will foam and then subside, and you’ll see tiny golden-brown specks forming on the bottom of the pan. The butter will smell intensely nutty and toasty. Immediately add the 4-5 smashed garlic cloves, 2 sprigs of rosemary, and 4-5 sprigs of thyme. Swirl the pan for anothe…
  4. Warm the Dairy: In a small saucepan or in the microwave, gently warm the 1/2 cup of whole milk and 1/2 cup of heavy cream until warm to the touch, not boiling.
  5. Drain and Dry the Potatoes: Once the potatoes are tender, drain them in a colander. Return the empty pot to the stove over low heat for 30 seconds to dry it out. Add the drained potatoes back to the dry pot. Let them sit for 1-2 minutes, shaking the pot occasionally, to allow any excess steam to escape.
  6. Mash the Potatoes: Using a potato masher or ricer, mash the potatoes until they are smooth and free of lumps. Do not over-mash.
  7. Incorporate the Butter and Dairy: Pour the warm milk and cream mixture over the mashed potatoes. Then, using a rubber spatula, scrape every drop of the brown butter, garlic, and herbs from the skillet into the pot. Stir gently but thoroughly to combine.
  8. Season and Finish: Taste the potatoes and add salt and freshly ground black pepper to your liking. Give it one final gentle stir. Transfer to a serving bowl, garnish with a drizzle of extra brown butter, fresh chives, and flaky sea salt, and serve hot.

Notes

For make-ahead: Prepare up to 2 days in advance, cool completely, transfer to a greased baking dish, cover with foil, and reheat in a 350°F (175°C) oven for 20-25 minutes. Stir in a splash of warm milk or cream before serving if needed. For dairy-free: Use vegan butter and unsweetened oat milk or full-fat canned coconut milk. For a lighter version: Replace heavy cream with more whole milk or low-sodium broth, and use half the butter.

Nutrition

Keywords: mashed potatoes, brown butter, garlic, herb, Thanksgiving, holiday side dish, easy recipe, creamy potatoes

Find it online: https://dinadishes.com/best-garlic-herb-brown-butter-mashed-potatoes-easy-recipe/