Description
This Brown Butter Mashed Potatoes recipe offers a rich and nutty twist on classic mashed potatoes by incorporating aromatic browned butter and garlic. Creamy and flavorful, these mashed potatoes are elevated with dried thyme and a hint of black pepper, making them an irresistible side dish perfect for any dinner occasion.
Ingredients
Scale
Potatoes
- 3 pounds Yukon gold potatoes (peeled and cut into 1-inch chunks)
Brown Butter Sauce
- 8 tablespoons salted butter (divided)
- 4 garlic cloves (finely minced)
- ¾ teaspoon dried thyme
Seasonings and Liquids
- ¾-1 cup milk (warmed)
- 2 ½ teaspoons salt (divided)
- ½ teaspoon black pepper
- Fresh thyme (for serving, optional)
Instructions
- Boil the Potatoes: Add the peeled and cut potatoes to a large pot and cover them with water by about 1 inch. Add 1 ½ teaspoons of salt to the water and bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 10-15 minutes, or until the potatoes are fork-tender. Drain the potatoes in a colander and set aside.
- Brown the Butter: Return the same pot to medium heat and add all 8 tablespoons of butter. Cook the butter, stirring occasionally, for 5-7 minutes until it turns golden brown and emits a nutty aroma. Watch carefully as it can burn quickly. Remove from heat immediately and reserve 2 tablespoons of the browned butter for serving.
- Sauté Garlic and Seasonings: To the remaining brown butter in the pot, add the finely minced garlic and stir constantly for about 30 seconds until fragrant. Then stir in the dried thyme, remaining 1 teaspoon of salt, and black pepper until combined.
- Mash the Potatoes: Return the cooked potatoes to the pot with the brown butter and seasonings. Pour in ¾ cup of warmed milk and mash everything together using a potato masher or a large fork until smooth. Add additional milk as needed to reach your desired creamy consistency.
- Serve: Serve the mashed potatoes immediately, drizzling with the reserved brown butter, and garnish with fresh thyme, extra salt, and black pepper if desired for added flavor.
Notes
- If desired, you can substitute half-and-half or cream for milk for an even richer texture.
- Be careful while browning butter; it can quickly go from golden brown to burnt.
- Use Yukon gold potatoes for their natural buttery flavor and creamy texture.
- These mashed potatoes can be made a few hours ahead and reheated gently on the stovetop or microwave.
- Fresh thyme makes an excellent garnish but can be omitted if unavailable.
