Brown Butter Garlic Mashed Potatoes
Brown Butter Garlic Mashed Potatoes are a rich and creamy side dish made with roasted garlic, nutty browned butter, and smooth cream cheese. Perfect for holidays or cozy dinners, this comforting recipe elevates classic mashed potatoes with gourmet flavors.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boil & Mash
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 head garlic
- 2–2½ lbs potatoes (Yukon Gold, Russet, or Idaho)
- 5 tbsp unsalted butter, cubed
- 3 tbsp cream cheese
- ½ cup hot milk
- Salt, to taste
- Black pepper, to taste
- Optional: chopped parsley, chives, melted butter, ground pepper (for garnish)
Instructions
- Preheat oven or air fryer to 400°F. Slice off ⅓ of the garlic head to expose the cloves. Drizzle with olive oil, cover with the top, wrap in foil, and roast for 25–30 minutes until golden and soft. Let cool and squeeze out the cloves.
- Peel (optional) and cut potatoes into 2–3 inch chunks. Place in a large pot, cover with cold water, salt generously, and bring to a boil. Cook for 25–30 minutes until fork-tender.
- In a saucepan, melt butter over medium heat. Stir constantly until it foams and turns amber in color. Remove from heat immediately.
- Drain potatoes and return to the warm pot. Let sit for 1 minute to allow moisture to evaporate.
- Add roasted garlic, browned butter, salt, and pepper to the potatoes. Mash until fluffy using a potato masher or ricer.
- Stir in cream cheese and hot milk until smooth, being careful not to overmix.
- Serve warm, garnished with herbs, extra butter, or pepper if desired.
Notes
- Prepare up to 1 day ahead; reheat with a splash of milk over low heat.
- Use a ricer for extra smooth texture or a masher for a rustic finish.
- Greek yogurt can be substituted for cream cheese for a lighter version.
- Pairs well with roasted meats, turkey, or as a topping for shepherd’s pie.