Brown Butter Mashed Potatoes
These Brown Butter Mashed Potatoes are the ultimate potato recipe that's restaurant-quality and made with 5 ingredients. Make them for your holiday table or a weeknight dinner paired with any protein. You're friends and family will be so impressed!
Servings: 10 servings
Ingredients
- 3 pounds potatoes peeled (russet or yukon golds)
- 4 cloves garlic minced
- 4 ounces cream cheese cubed
- 1/2 to 1 cup whole milk
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup salted butter
- Salt to taste
Instructions
- Peel and wash the potatoes, then cut into small 1- to 2-inch chunks. Place the potatoes into into a large pot and fill with enough cold water to cover the potatoes by one inch, then salt with around two teaspoons of salt.3 pounds potatoes
- Cover the pot and bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes are soft and you can easily insert a fork in them (around 25 minutes). Drain well in a colander.
- While the potatoes cook, melt the butter in a small pan over medium heat. When the butter begins to bubble and foam, lower the heat to medium-low and stir the butter occasionally, monitoring carefully so that the butter does not burn. Add the minced garlic. The butter will turn a deep caramel color and browned bits will accumulate in the bottom of the pan. Remove from heat.3/4 cup salted butter, 4 cloves garlic
- Add about half of the garlic browned butter to the potatoes, along with the cream cheese and half of the milk. Mash or beat the potatoes with a potato masher or electric mixer. Taste the potatoes and add salt (1/2 teaspoon at a time, if necessary) and the 1/4 teaspoon pepper, along with any additional milk as needed to the potatoes and stir.4 ounces cream cheese, 1/2 to 1 cup whole milk, 1/4 teaspoon freshly ground black pepper, Salt
- Serve the mashed potatoes either individually plated or family style with the remaining garlic browned butter for drizzling over the top of the potatoes. Garnish with chopped chives, green onions, or parsley, if desired.
Notes
Storage:
- Store any leftover browned butter mashed potatoes in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave with a splash of milk or cream if desired.
- Freeze the potatoes for up to 2 months. Thaw overnight in the fridge completely before reheating.
- Make ahead: Mash the potatoes the day before and keep the extra browned butter in a separate container. Reheat and drizzle the browned butter on top right before serving.
- Use either type of potato. I used Russett potatoes for the batch I made in these pictures, but Yukon Golds are equally delicious for mashed potatoes.
- Try an electric mixer for mashing, if desired. If you choose to use an electric mixer to mash your potatoes, be sure not to over beat them, which can make them gooey.
- Add some herbs to garnish. Sprinkle the finished mashed potatoes with chives or green onions for a pop of color and bright flavor.
- Don't skip the cream cheese. Be sure to use the cream cheese, as it adds a wonderful creaminess and depth of flavor to the finished mashed potatoes.
- Cut the potatoes all the same size. This makes for even boiling so they cook at the same rate.
- Always start the potatoes in cold water. Then bring them to a boil. This is a pro chef tip for even cooking.
Nutrition
Calories: 275kcal | Carbohydrates: 25g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 172mg | Potassium: 614mg | Fiber: 3g | Sugar: 2g | Vitamin A: 601IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 1mg
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