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Brown Butter Garlic Mashed Potatoes

Brown butter garlic mashed potatoes combine Yukon Gold potatoes with garlic-infused butter browned until nutty, then stirred with warm milk until creamy. The brown flecks add a rich, toasted flavor to this smooth side dish.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 334
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 1 tbsp kosher salt divided
  • 8 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 cup whole milk
  • 0.5 tsp black pepper

Equipment

  • 1 10-inch skillet

Method
 

  1. Put the potatoes in a 5- to 6-quart pot and cover with cold water by 1 inch.
  2. Add 2 teaspoons of the salt.
  3. Bring to a boil over high heat, then reduce the heat and simmer uncovered for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  4. While the potatoes cook, melt the butter in a 10-inch skillet over medium heat, swirling occasionally, for 4 to 6 minutes, until golden brown with brown flecks and a nutty aroma.
  5. Remove the skillet from the heat and stir in the garlic for 30 seconds.
  6. Add the milk and return the skillet to low heat for 2 to 3 minutes, until the milk is hot but not boiling.
  7. Drain the potatoes and return them to the pot.
  8. Set the pot over low heat for about 1 minute, shaking gently, to evaporate excess moisture.
  9. Mash the potatoes until mostly smooth.
  10. Gradually stir in the warm butter mixture, the remaining 1 teaspoon salt, and the black pepper until creamy.

Notes

For the smoothest texture, evaporate excess moisture from the drained potatoes before mashing. Refrigerate leftovers for 3 to 4 days; freezer: yes. For a dairy-free version, use unsalted plant-based butter and unsweetened plant milk.