Brown Butter Mashed Potatoes

The ultimate comfort food gets an upgrade with rich brown butter and creamy roasted garlic in these mashed potatoes. This is the mash I pull out year after year for Thanksgiving and chilly weekends, when we want something that feels both cozy and a little bit special.

I first made these for a fall dinner party and the bowl was scraped clean—nobody believed mashed potatoes could be this flavorful.

Ingredients

• Potatoes: Choose Yukon Gold for buttery smooth mashed potatoes or russets for a classic fluffy texture. Look for potatoes that are firm, smooth, and free from sprouts.
• Garlic: Roasted whole garlic adds a mellow, sweet dimension to the mash. Pick heavy, tight heads with no soft spots.
• Unsalted butter: For browning and extra nutty richness. Use a fresh stick for best flavor.
• Cream cheese: Adds tang and makes everything super creamy. Go with full fat for the most luxurious result.
• Milk: Warm milk blends in easily and keeps the mashed potatoes silky. If using plant milk, try unsweetened and plain.
• Salt and pepper: Classic seasonings. Salt enough water for boiling potatoes to really boost the taste. Use fresh cracked pepper if possible.

Instructions

Prep and Roast Garlic:

Slice the top third off a whole head of garlic to expose the cloves. Drizzle with oil, wrap tightly in foil and roast at four hundred degrees Fahrenheit for about twenty five minutes until soft and golden. Once cool, squeeze the cloves out. Discard any burnt or hard bits.

Cook Potatoes:

Cut potatoes into two to three inch chunks. Add to a large pot and cover with cold water by at least an inch. Heavily salt the water for maximum flavor. Bring to a boil and simmer twenty five to thirty minutes until the potatoes are fork tender all the way through.

Brown the Butter:

Place cubed butter in a saucepan. Melt over medium heat, stirring constantly as it foams. Watch for the color to go from yellow to amber with toasty brown bits forming. As soon as it smells nutty, take it off heat to avoid burning.

Dry the Potatoes:

Once drained, return potatoes to the empty pot. Place over low heat for one minute to steam off excess moisture. This step keeps the mash fluffy, not watery.

Mash and Add Flavors:

Add roasted garlic, brown butter, and a pinch of salt and pepper to the potatoes. Mash until smooth or a little chunky based on your preference. Be careful not to overwork the potatoes, which makes them gluey.

Creamy Finish:

Gently stir in cream cheese and hot milk until just blended. Taste and adjust seasoning. Serve warm, spooned into a serving bowl with extra butter, chives, or black pepper on top if you want.

Roasted garlic has become one of my favorite kitchen tricks and I sometimes roast several heads to keep on hand through the week. Squeezing that golden garlic into the mash makes the whole kitchen smell unbelievable—I always sneak a bite before it hits the table.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. For reheating, add a splash of milk and microwave until warm or reheat over low heat on the stovetop while stirring. These mashed potatoes freeze quite well, spread them in a thin layer in a freezer bag, press out extra air, and freeze flat up to one month for best texture.

Ingredient Substitutions

If you do not have cream cheese, swap in sour cream or Greek yogurt for tanginess and creaminess. Almond milk or oat milk make solid dairy free substitutes, just pick unflavored types. Vegans can use plant based butters and skip the cream cheese or try a dairy free cream cheese alternative.

Serving Suggestions

This mash pairs perfectly with any roasted meat especially turkey, chicken, or beef. Elsewhere it works as a bed for stews or as a topping for shepherds pie. Dress it up with scallions, crispy onions, or your favorite gravy for extra flair.

Cultural and Historical Spotlight

Mashed potatoes date back centuries but brown butter adds a distinctly European touch—especially French and Swiss kitchens where nutty beurre noisette creates richer sauces. By combining brown butter and roasted garlic you marry old world flavors in a totally modern classic side dish.

Seasonal Adaptations

Roasted sweet potatoes blend in nicely for Thanksgiving. Replace some garlic cloves with roasted shallots for spring. Top with chopped chives, parsley, or ramps in summer when herbs are fresh.

Success Stories

One friend tried these mashed potatoes for her first holiday dinner and said people raved. I have sent this recipe to cousins all across the country and someone inevitably texts for a reminder whenever holiday season comes around.

Freezer Meal Conversion

Double the recipe and freeze half for an easy side. When ready to serve, defrost overnight in the fridge, warm over low heat and beat in a bit more milk to restore the creamy texture. It will taste almost as good as the day you made it.

These mashed potatoes are everything you want for a cozy occasion. The brown butter and roasted garlic combo will be your new favorite twist.

Recipe FAQs

→ How do you brown the butter?

Gently melt butter over medium heat, stirring constantly until it turns golden brown with a nutty aroma, then remove from heat immediately to avoid burning.

→ Should the potato skins be removed?

Peeling is optional. Leaving skins adds rustic texture, while peeling gives a smoother finish. Choose based on your preference.

→ What's the benefit of roasting garlic?

Roasting garlic mellows the flavor, making it sweet and creamy, which blends seamlessly into the potatoes for added depth.

→ Can I use other dairy instead of cream cheese?

Yes, sour cream or extra butter can be used to add richness and creaminess in place of cream cheese.

→ What seasonings pair well?

Fresh chives, parsley, cracked black pepper, or extra melted butter all complement the rich, savory flavors.