Browned Butter Mashed Potatoes
These creamy mashed potatoes get an elevated richness from delicious brown butter! Will easily become a family favorite!
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.
Notes
*At this point you are going to want to take out and measure your heavy cream so that it has a chance to warm slightly. If you pour in cream straight from the fridge into your potatoes they will cool too quickly.