If mashed potatoes had a glow-up, this would be it. Rich, nutty brown butter meets mellow garlic, and together they swirl into fluffy Yukon Golds with the kind of elegance you’d expect at a dinner party—but we’re whipping them up on a Tuesday night because we can. Whether you’re pulling together a roast dinner or simply need a fabulous side that steals the spotlight, these Brown Butter Garlic Mashed Potatoes deliver cozy vibes with chef-worthy flavor.
Why You’ll Love This Recipe
This classic side got a serious upgrade thanks to a trick I used often as a personal chef—browning your butter makes a huge difference. It’s savory, creamy, and slightly nutty—the perfect backdrop for roasted meats, grilled mushrooms, or even your Thanksgiving centerpiece.
- Brown butter magic: Adds rich, toasty flavor without extra effort
- Customizable garlic: Go mild or bold depending on your mood
- Ultra creamy texture: With warm dairy and a touch of sour cream, it melts on your tongue
- Perfect for entertaining: Feels fancy, but it’s totally foolproof
Ingredients Breakdown
Essentials
- 2 pounds Yukon Gold potatoes, peeled or half-peeled for rustic texture
- 6 tablespoons unsalted butter
- 2–4 cloves garlic, minced (adjust to your garlic level)
- 3/4 cup heavy cream, warmed
- 1/2 cup whole milk, warmed
- 1 teaspoon fine salt, plus more to taste
- 1/2 teaspoon white or black pepper
- 2 tablespoons sour cream (optional, but recommended!)
- Chopped fresh chives or parsley for garnish (optional)
Pro Tips
- Yukon Golds give the best flavor and naturally creamy texture—no gummy mash here!
- Brown your butter low and slow to avoid burning it—watch for that toasty maple smell
- For extra garlic depth, try swapping in roasted garlic cloves for the raw minced
- If you’re skipping sour cream, a dollop of cream cheese works great too
Step-by-Step Instructions
- Cook the potatoes: Place the potato chunks in a large pot and cover with cold salted water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until very tender, about 15–20 minutes. Drain well and return to the hot pot to let excess moisture steam off, about 2 minutes.
- Brown the butter with garlic: In a small saucepan, melt the butter over medium heat. Let it bubble gently, swirling occasionally, until it turns golden brown and smells nutty (3–5 minutes). Stir in the minced garlic and sauté just 30–45 seconds more, until fragrant but not browned further. Remove from heat.
- Warm the dairy: In a small saucepan or microwave-safe container, warm the cream and milk together until hot but not boiling. This helps them absorb fully into the potatoes.
- Mash and mix: Use a potato masher or ricer to mash the potatoes in the pot. Add the garlic brown butter and stir until the potatoes absorb that golden goodness. Gradually pour in the warm cream mixture, mashing while you go, until smooth and fluffy. Stir in sour cream, if using, then season with salt and white pepper to taste.
- Serve it up: Transfer to a serving bowl. If you’re feeling extra, drizzle with warm reserved brown butter and sprinkle with chives or parsley. Serve warm and swoon at the first bite.
Chef’s Tips and Tricks
- Always start potatoes in cold water for even cooking and a creamier texture
- Don’t overmix with a blender or hand mixer—too much mixing = gluey potatoes
- Warming the cream and milk helps it blend better into the mash (cold dairy can cause clumps!)
- Make ahead? No problem—they reheat like a dream with a splash of milk
Recipe Variations and Serving Suggestions
- Cheesy mash: Fold in 1/2 cup grated Parmesan or Gruyère for a savory upgrade
- Herb lovers: Add chopped fresh thyme, rosemary, or sage to the browned butter
- Roasted garlic version: Sub 1 head of roasted garlic for the raw; squeeze cloves directly into the mash
- Perfect pairing: Try alongside roasted chicken, beef tenderloin, or grilled portobello mushrooms
FAQs
Can I make these mashed potatoes ahead of time?
Absolutely! Just store them in an airtight container and reheat gently on the stovetop with a splash of milk. You can also reheat them in the oven, covered, at 300°F.
What can I use instead of sour cream?
Greek yogurt or a spoonful of cream cheese makes a great substitute. Or leave it out for a purer potato flavor.
Can I use russet potatoes instead?
You can, but they’ll have a slightly lighter, fluffier texture compared to the naturally creamy Yukon Golds. Still tasty!
Recipe Card
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Ingredients:
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 6 tablespoons unsalted butter
- 2–4 cloves garlic, finely minced
- 3/4 cup heavy cream, warmed
- 1/2 cup whole milk, warmed
- 1 teaspoon fine salt (plus more to taste)
- 1/2 teaspoon white pepper
- 2 tablespoons sour cream (optional)
- Chopped chives or parsley, for garnish (optional)
Instructions:
- Boil potatoes in salted water until fork-tender, 15–20 minutes. Drain and let steam dry in pot.
- Brown butter in a saucepan until golden and nutty, about 3–5 minutes. Add garlic and cook 30–45 seconds more. Remove from heat.
- Warm cream and milk together in a small saucepan until hot.
- Mash potatoes and stir in brown butter. Gradually add warm dairy until fluffy. Stir in sour cream (optional), salt, and pepper.
- Serve warm, topped with extra brown butter and herbs, if desired.
Nutrition: ~250–300 calories per serving
Craving cozy comfort on a plate? Try this recipe and let the brown butter obsession begin! I’d love to hear what you paired them with—drop a comment below or tag me on Instagram @thekitchensaid so I can see your delicious creation!
