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Creamy Brown Butter Garlic Mashed Potatoes (Best Side Dish)

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These creamy brown butter garlic mashed potatoes are the ultimate side dish, featuring nutty browned butter and fragrant garlic for a rich, decadent flavor. Perfect for holidays or a cozy weeknight, this recipe delivers silky smooth potatoes that will steal the show.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and quartered
  • 1 cup (2 sticks) unsalted butter
  • 6–8 garlic cloves, smashed
  • 1 cup whole milk, warmed
  • 1/2 cup heavy cream, warmed
  • 2 teaspoons salt, plus more for cooking water
  • 1 teaspoon freshly ground black pepper
  • Fresh parsley for garnish (optional)
  • Flaky sea salt for finishing (optional)

Instructions

  1. Peel 3 pounds of Yukon Gold potatoes and cut them into uniform 2-inch chunks. Rinse in cold water to remove excess starch.
  2. Place potato chunks in a large pot and cover with cold water by about 2 inches. Add 2 tablespoons of salt to the water.
  3. Bring water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until fork-tender.
  4. While potatoes cook, melt 1 cup unsalted butter in a small saucepan over medium heat. Add 6-8 smashed garlic cloves. Cook, stirring constantly, until butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat immediately.
  5. In a separate saucepan or microwave, warm 1 cup whole milk and 1/2 cup heavy cream until just steaming. Do not boil.
  6. Drain cooked potatoes in a colander and let sit for 2-3 minutes to steam dry.
  7. Working in batches, press hot potatoes through a ricer or food mill into a large bowl.
  8. Pour brown butter mixture over riced potatoes, including garlic cloves. Gently mash garlic into potatoes with a fork.
  9. Pour warmed milk and cream over potatoes. Add 2 teaspoons salt and 1 teaspoon black pepper. Gently fold until just combined.
  10. Taste and adjust seasoning as needed. Serve immediately, garnished with parsley and flaky sea salt if desired.

Notes

Don’t skip salting the cooking water—it seasons potatoes from the inside out. Watch the butter carefully as it browns; it can go from perfect to burnt in seconds. Warm your bowl and dairy before adding to potatoes to keep them hot. Never use a food processor or electric mixer, as they can make potatoes gluey. Let potatoes steam dry after draining for a creamier texture.

Nutrition

Keywords: mashed potatoes, brown butter, garlic, creamy, side dish, Thanksgiving, holiday, comfort food

Find it online: https://freshforkful.com/creamy-brown-butter-garlic-mashed-potatoes-best-side-dish/