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Creamy Garlic Herb Mashed Potatoes with Brown Butter

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These creamy mashed potatoes are elevated with nutty brown butter, garlic, and fresh herbs. A simple yet indulgent side dish perfect for weeknights or holiday feasts.

Ingredients

Scale
  • 2 lbs (about 900 g) Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 1/2 cup (1 stick / 113 g) unsalted butter
  • 4–5 cloves garlic, smashed
  • A handful of fresh thyme sprigs and rosemary sprigs
  • 1/2 cup (120 ml) whole milk
  • 1/4 cup (60 g) sour cream
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Peel the Yukon Gold potatoes and cut into evenly-sized chunks (about 1.5 inches). Rinse under cold water to remove excess starch.
  2. Place potato chunks in a large pot and cover with cold water by about an inch. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until fork-tender.
  3. While potatoes boil, make the brown butter: In a small skillet or saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the milk solids turn golden brown and the butter smells nutty (about 4-5 minutes). Immediately add smashed garlic and fresh herb sprigs. Swirl for 30 seconds until fragrant, then remove from heat.
  4. Drain the potatoes in a colander. Return them to the hot pot and let sit for 1-2 minutes to steam off excess moisture.
  5. Mash the potatoes with a potato masher or ricer until smooth.
  6. In a small bowl, warm the milk and sour cream together in the microwave for about 30 seconds. Pour over the mashed potatoes and stir gently until combined.
  7. Remove garlic cloves and herb sprigs from the brown butter (reserve a few crispy herb leaves for garnish if desired). Pour the brown butter over the potatoes and fold in gently. Season with salt and pepper to taste.
  8. Transfer to a warm serving bowl. Garnish with reserved crispy herb leaves if desired. Serve immediately.

Notes

For best results, use Yukon Gold potatoes for their creamy texture. Warm the dairy before adding to keep potatoes light and fluffy. Watch the brown butter closely to avoid burning. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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

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