Description

Rich, creamy, and fluffy mashed potatoes elevated with nutty brown butter and sweet roasted garlic. This sophisticated side dish is easy to make and perfect for holidays or weeknight dinners.

Ingredients

Scale

3 pounds Russet potatoes, peeled and cut into 2-inch chunks
1 cup (2 sticks / 226g) unsalted butter
2 whole heads of garlic
1 tablespoon olive oil
1 teaspoon salt (plus more for boiling water)
1/2 cup (120ml) heavy cream or whole milk, warmed
Freshly cracked black pepper
Chives or parsley, optional for garnish

Instructions

Preheat oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 35-45 minutes until soft. Squeeze out the paste.
Place potato chunks in a large pot, cover with cold salted water, and bring to a boil. Simmer for 15-20 minutes until fork-tender.
While potatoes cook, melt butter in a light-colored saucepan over medium heat. Stir constantly until it foams, smells nutty, and shows golden-brown specks. Remove from heat immediately.
Drain potatoes thoroughly and return to the hot pot. Let sit for 1-2 minutes to steam off excess moisture.
Mash the hot potatoes. Add the roasted garlic paste and warm cream, folding gently.
Pour in the brown butter and stir to combine. Season with salt and pepper to taste. Serve immediately with chives if desired.

Notes

Use a light-colored pan to monitor butter browning. Warm the cream before adding to prevent gummy texture. Steam dry the potatoes after draining for fluffier results. Do not freeze as texture may become grainy.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 3
Sodium: 450
Fat: 24
Saturated Fat: 15
Carbohydrates: 35
Fiber: 3
Protein: 5

Keywords: brown butter, mashed potatoes, garlic mashed potatoes, side dish, holiday recipes, comfort food, russet potatoes, roasted garlic