Brown Butter Mashed Potatoes
About this recipe…
Mashed Potatoes are one of those kitchen staples that everyone has. I am no exception to this. I’ve been making them for years and finally found my perfect combination of techniques and ingredients! These brown butter mashed potatoes will not dissapoint!
The secret to this recipe is the browned butter, infused with garlic. Brown butter is melted butter with a nutty and bold flavor brought on by gently cooking it on the stove. Cooking butter enhances its aroma ten fold. It requires a bit of patience but is so worth the end result. Throwing in some garlic makes it even better! The milk solids will cook faster and you’ll see them settle on the bottom of the pan.. When you transfer the brown butter to a new container, try to leave as much of the bits in the pan as possible. You can also strain the butter through a fine meshed strainer or cheesecloth to remove all the dark milk solids.
I like to make a large quantity of brown butter mashed potatoes to have leftovers and to use them in other recipes, like these:
Step by step…
Peel potatoes and cut into large chunks. Cover with water in a large saucepan/pot, add a good amount of salt and bring to the boil for 20 minutes or until soft and tender but not falling apart. Salting the potatoes during this part will help season them more effectively. Potatoes require a lot of seasoning!
Halfway through cooking time, heat butter in a small pan over medium-heat. When butter begins to foam, add the crushed garlic, lower heat to medium and stir continuously until it begins to change color and turn brown (it’s normal to see crispy little brown bits at the bottom of the pan). Remove immediately from heat.
Drain potatoes, transfer them back into the pan/pot. This will allow the excess water to evaporate. Mash with a hand masher or ricer. Strain the butter through a sieve straight into the potatoes (reserve the crispy garlic), and add the cheese and heavy cream.
Beat with a potato masher until smooth and creamy. Salt and pepper to taste. Add a small amount of milk if you like a thinner mashed potato consistency. Taste and add more salt if needed.
Serve with more parmesan, chopped parsley and the crispy pieces of garlic.
Brown Butter Mashed Potatoes Video Tutorial
Browned Butter Mashed Potatoes
Ingredients
- 10 large potatoes (about 3lbs), Yukon Gold or Russet Potatoes
- Salt
- 3/4 cup butter
- 4 cloves garlic, minced
- 1/2 cup parmesan cheese, grated
- 2 teaspoon white pepper
- 1 cup heavy cream , room temp
Instructions
- Peel potatoes and cut into large chunks. Cover with water in a large saucepan/pot, add a good amount of salt and bring to the boil for 20 minutes or until soft and tender but not falling apart.*
- Halfway through cooking time, heat butter in a small pan over medium-heat. When butter begins to foam, add the crushed garlic, lower heat to medium and stir continuously until it begins to change color and turn brown (it's normal to see crispy little brown bits at the bottom of the pan). Remove immediately from heat.
- Drain potatoes, transfer them back into the pan/pot. This will allow the excess water to evaporate. Mash with a hand masher or ricer. Strain the butter through a sieve straight into the potatoes (reserve the crispy garlic), and add the cheese and heavy cream. Beat with a potato masher until smooth and creamy. Salt and pepper to taste. Add a small amount of milk if you like a thinner mashed potato consistency. Taste and add more salt if needed.
- Serve with more parmesan, chopped parsley and the crispy pieces of garlic.