Brown Butter Mashed Potatoes (Print Version)
Creamy mashed potatoes with brown butter and roasted garlic for rich, savory comfort.
# Ingredients:
→ Vegetables
01 -
1 head garlic
02 -
2 to 2 1/2 pounds russet potatoes, peeled or unpeeled, cut into 2 to 3 inch pieces
→ Dairy
03 -
5 tablespoons unsalted butter, cubed
04 -
3 tablespoons cream cheese
05 -
1/2 cup whole milk, heated
→ Pantry Items
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Optional Garnishes
08 -
Chopped chives
09 -
Chopped parsley
10 -
Additional ground black pepper
11 -
Extra melted butter
# Steps:
01 -
Preheat oven or air fryer to 400°F. Remove excess papery skin from garlic head and trim the top third to expose cloves. Drizzle a small amount of oil over exposed cloves, replace top, and wrap tightly in foil. Roast for 25 to 30 minutes or until cloves are golden brown. Let cool slightly, then squeeze out softened cloves, discarding any burnt or hard pieces.
02 -
Place potato pieces in a large pot and cover with at least 1 inch cold water. Season generously with salt. Bring to a boil over high heat, then reduce heat and simmer until potatoes are fork-tender, about 25 to 30 minutes. Drain thoroughly.
03 -
Return drained potatoes to the pot. Set over low heat for 1 minute to allow excess moisture to evaporate.
04 -
While potatoes cook, melt butter cubes in a medium saucepan over medium heat. Stir continuously as butter foams and changes color from yellow to deep amber brown with a nutty aroma. Remove immediately from heat.
05 -
Add roasted garlic cloves, browned butter, a pinch of salt, and black pepper to potatoes. Mash to preferred consistency, taking care not to overwork the mixture.
06 -
Gently fold in cream cheese and hot milk until just combined. Adjust seasoning with additional salt and pepper as needed.
07 -
Serve warm with optional toppings such as chopped chives, parsley, extra black pepper, or melted butter.
# Notes:
01 -
For best texture, avoid over-mashing potatoes to maintain fluffiness and prevent gumminess.