Description
Brown Butter Mashed Potatoes are the ultimate side dish for any meal. It’s smooth and creamy with a rich, nutty flavor from the brown butter and just the right amount of seasoning. Not to mention, the looks of it are just as gorgeous and appetizing as the flavor!
Ingredients
- 2 pounds russet potatoes, peeled and quartered
- ½ cup unsalted butter, cut into smaller pieces
- 3 cloves garlic, minced
- ⅓ cup sour cream
- ½ cup whole milk (or more if needed)
- 1/4 cup parmesan cheese, grated
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- fresh parsley, finely chopped (for serving)
Instructions
- Add the potatoes into a large pot of salted water. Bring it to a boil over medium-high heat and cook until fork tender, about 10-15 minutes. If you can easily insert a fork into the potatoes, then they are ready.
- While the potatoes are cooking, melt the butter in a saucepan over medium-low heat. Use a rubber spatula, and begin stirring as soon as the butter melts. Continuously stir throughout the entire process to prevent burning. The butter will start to foam and sizzle after a few minutes. Add garlic and continue to sauté. You will start to see the milk solids on the bottom of the pan. Keep cooking until the butter turns a golden brown color and gives off a nutty aroma, about 3-4 minutes. Once the milk solids turn a toasty brown colour, immediately remove from heat and set aside.
- Drain the water from the potatoes and mash the potatoes using a potato masher or a fork. Add half of the garlic brown butter mixture, sour cream, milk, parmesan, salt, and pepper. Mix well until smooth. Add more milk if needed until desired creamy texture is reached.
- Transfer to the mashed potatoes to a round serving dish and use the back of a spoon to swirl it on the serving dish. Drizzle the remaining garlic brown butter mixture on top. Sprinkle some chopped parsley on top and serve immediately.
Notes
How to store: Keep the leftover mashed potatoes in an airtight container and store them in the fridge for 3 to 5 days.
How to reheat: Place the leftovers in an oven-safe dish, add a splash of milk, and cover with a lid or foil to prevent it from drying out. Heat in the oven at 350°F for 15 to 20 minutes, or until warmed through.
How to freeze: Put the brown butter mashed potatoes in a freezer-safe container or freezer bags and store for up to 3 months. Thaw in the fridge before reheating in the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American