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Brown Butter Garlic Mashed Potatoes

Brown butter garlic mashed potatoes combine tender Yukon Gold potatoes with nutty browned butter, fragrant garlic, and warm milk. A quick mash makes a creamy, savory side with plenty of buttery flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 3 qt cold water
  • 1 tbsp kosher salt divided; for boiling the potatoes
  • 1 tsp kosher salt remaining amount; for finishing
  • 8 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 cup whole milk
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart pot
  • 1 10-inch skillet

Method
 

  1. Place the potatoes in a 6-quart pot with the water and 1 tablespoon of the salt. Bring to a boil over high heat, then simmer for 15–20 minutes, until the potatoes are very tender when pierced with a fork.
  2. While the potatoes cook, melt the butter in a 10-inch skillet over medium heat, swirling for 3–5 minutes until golden brown and nutty-smelling. Reduce the heat to low, stir in the garlic, and cook for 30 seconds, until fragrant.
  3. Slowly stir the milk into the skillet and warm over low heat for 1–2 minutes, until steaming; remove from the heat.
  4. Drain the potatoes and return them to the pot over low heat for 1 minute to evaporate excess moisture, then remove from the heat and mash.
  5. Pour the warm butter mixture over the potatoes, add the remaining 1 teaspoon salt and the pepper, and stir until combined.

Notes

For the smoothest texture, mash the potatoes while hot. Refrigerate leftovers for up to 4 days; freezing is not recommended because the texture can become grainy. For a dairy-free variation, use unsweetened oat milk and plant-based butter.