These browned butter mashed potatoes are boiled to perfection, then mashed with roasted garlic and browned butter. The ultimate side dish for the holidays!
Other favorite holiday side dishes include honey-roasted carrots and 4 cheese mac and cheese.
Why You’ll Love This Recipe
- They are perfect for any special occasion or you can also serve these on a regular weeknight as well.
- Requires minimal prep work and just a handful of ingredients.
- Super creamy and the roasted garlic and browned butter add tons of flavor.
- Very easy to make!
Ingredient Notes
Potatoes – I prefer to use russet potatoes or golden potatoes, however, feel free to use any type of potatoes you prefer.
Butter – I used salted butter but unsalted butter works as well.
Garlic – For best results, make sure to use fresh garlic instead of chopped garlic in a jar.
Top Tips
- Set about 2 tbsp of browned butter to the side to garnish the top at the end.
- Use a potato ricer for the perfect fluffy mashed potatoes! If you don’t have a potato ricer, use an electric whisk or potato masher.
- If you don’t have heavy cream, feel free to use whole milk instead.
- Include sour cream, cream cheese, or creme fraiche if you wish.
Make Ahead
Feel free to make these browned butter mashed potatoes the day before. Place the cooled mashed potatoes in an air-tight container and refrigerate. Make sure to add extra heavy cream, butter, and warm them up the day you plan on serving them.
What Can I Serve This With?
Serve these delicious mashed potatoes with prime rib or air fryer whole chicken for a complete dinner meal.
More Potato Recipes
- Roasted Garlic Potatoes
- Creamy Mashed Potatoes
- Twice Baked Potatoes
- Crockpot Mashed Potatoes with Caramelized Onions
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Browned Butter Mashed Potatoes
Equipment
- Potato Ricer
Ingredients
- 3 lbs Russet Potatoes peeled and chopped into chunks
- 8 tbsp butter
- 1 head garlic
- 1 tbsp olive oil
- 1 3/4 cups heavy cream or more
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F. Using a sharp knife, slice the head of garlic in half. Drizzle the olive oil over the exposed garlic cloves and season with salt and pepper. Cover the bulb with aluminum foil and bake for 35-40 minutes. Squeeze the garlic cloves out of their skins and finely mash it with a fork or knife.
- Wash, peel, and chop the potatoes into large chunks. Place the potatoes in a large pot and cover them with water. Season with salt.
- Cook the potatoes for 18-20 minutes or until fork-tender. Be careful not to overcook the potatoes.
- Once the potatoes are fork-tender, place them in a colander and let them sit for 10 minutes.
- Place one stick of butter in a saucepan and cook over medium-high heat, stirring frequently. Once it turns a deep amber color, remove it from the heat and place the butter into a bowl. Set about 2 tbsp of brown butter aside.
- Heat the heavy cream in a saucepan over medium-high heat for 3-5 minutes.
- Mash the potatoes using a potato ricer or potato masher.
- Add the heavy cream, roasted garlic, 6 tbsp browned butter, and season with salt and pepper. Mix well.
- Garnish with fresh chives and the remaining browned butter. Enjoy!
Notes
- Set about 2 tbsp of browned butter to the side to garnish the top at the end.
- Use a potato ricer for the perfect fluffy mashed potatoes! If you don’t have a potato ricer, use an electric whisk or potato masher.
- If you don’t have heavy cream, feel free to use whole milk instead.
- Feel free to include sour cream, cream cheese, or creme fraiche.
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