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Cozy Garlic Herb Mashed Potatoes with Brown Butter

Garlic Herb Mashed Potatoes - featured image
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These creamy, velvety mashed potatoes are elevated with nutty brown butter, fragrant garlic, and fresh herbs. A simple yet extraordinary side dish perfect for cozy dinners or holiday feasts.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes (about 6–7 medium, peeled and quartered)
  • 1 tablespoon kosher salt (for cooking water)
  • 1/2 cup (1 stick) unsalted butter
  • 4 cloves garlic, smashed
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup sour cream (optional, but recommended)
  • 2 tablespoons fresh chives, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Peel the Yukon Gold potatoes and cut into even 1.5-inch chunks. Rinse in cold water to remove excess starch. Place in a large pot and cover with cold water by about an inch. Add 1 tablespoon kosher salt.
  2. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 15-20 minutes until fork-tender. Drain in a colander and let sit for 2-3 minutes to steam off excess moisture.
  3. While potatoes cook, make the brown butter: Add the stick of butter to a small skillet or saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter foams, the foam subsides, and brown specks form at the bottom (about 5-7 minutes). When it smells nutty and is golden-amber, add the smashed garlic cloves. Swirl for 30 seconds until fragrant, then remove from heat.
  4. In a small saucepan or microwave-safe bowl, combine the milk, heavy cream, and sour cream (if using). Warm gently over low heat or in 30-second microwave bursts until warm, not hot.
  5. Return the drained potatoes to the pot or transfer to a large bowl. Mash with a potato masher or put through a ricer until big chunks are broken up. Pour the warm cream mixture over the potatoes and fold gently with a spatula until combined. Do not overmix.
  6. Remove the garlic cloves from the brown butter and discard (or save for another use). Pour the brown butter over the potatoes, scraping in all the browned bits. Fold gently to incorporate. Add the chopped chives, parsley, and thyme. Season with salt and pepper to taste. Fold once more.
  7. Taste and adjust seasoning as needed. Serve immediately, or keep warm in a covered dish for up to 30 minutes.

Notes

Don’t overwork the potatoes to avoid gluey texture. Use a thermometer for butter if nervous (sweet spot 250-275°F). Smash garlic, don’t mince. Warm your mixing bowl. Save potato water to adjust consistency if needed. Best served immediately, but can be made ahead through step 5 and finished just before serving.

Nutrition

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

Find it online: https://lolaspoon.com/cozy-garlic-herb-mashed-potatoes-with-brown-butter/