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Browned Butter Mashed Potatoes

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  • 25 min prep time
  • 1 hr 5 min total time
  • 9 ingredients
  • 8 servings
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Enjoy this tasty potato side dish topped with cheese and chives – ready in over an hour.

Ingredients

1
large bulb garlic
1
tablespoon olive oil
1
teaspoon salt
3/4 teaspoon freshly ground pepper
1/2 cup butter
3
lb Yukon Gold potatoes, peeled, cut into 2-inch chunks
1
cup milk
Freshly grated Parmesan cheese, if desired
Chopped fresh chives, if desired

Steps

  • 1 Heat oven to 400°F. Cut top off garlic bulb; place bulb on piece of foil. Drizzle exposed top end of bulb with oil; sprinkle with 1/4 teaspoon each of the salt and the pepper. Wrap garlic in foil. Bake 50 to 55 minutes or until roasted. Unwrap and squeeze softened garlic into small bowl; mash with fork.
  • 2 Meanwhile, in 2-quart saucepan, melt butter over medium heat, stirring frequently. Cook 2 to 5 minutes longer, stirring often, until butter stops foaming and browned bits form at bottom of pan. Remove from heat. Cool. Stir garlic into cooled butter.
  • 3 In 3-quart saucepan, place potatoes and enough water to cover. Heat to boiling; reduce heat to medium. Cover loosely; boil gently 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well and return to saucepan.
  • 4 Heat potatoes over low heat 1 minute to dry potatoes, shaking pan to keep potatoes from sticking and burning. Add browned butter; mash gently with potato masher. Remove from heat. Add milk and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Mash until potatoes are light and fluffy. Sprinkle with cheese and chives.
  • 1 Heat oven to 400°F. Cut top off garlic bulb; place bulb on piece of foil. Drizzle exposed top end of bulb with oil; sprinkle with 1/4 teaspoon each of the salt and the pepper. Wrap garlic in foil. Bake 50 to 55 minutes or until roasted. Unwrap and squeeze softened garlic into small bowl; mash with fork.
  • 2 Meanwhile, in 2-quart saucepan, melt butter over medium heat, stirring frequently. Cook 2 to 5 minutes longer, stirring often, until butter stops foaming and browned bits form at bottom of pan. Remove from heat. Cool. Stir garlic into cooled butter.
  • 3 In 3-quart saucepan, place potatoes and enough water to cover. Heat to boiling; reduce heat to medium. Cover loosely; boil gently 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well and return to saucepan.
  • 4 Heat potatoes over low heat 1 minute to dry potatoes, shaking pan to keep potatoes from sticking and burning. Add browned butter; mash gently with potato masher. Remove from heat. Add milk and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Mash until potatoes are light and fluffy. Sprinkle with cheese and chives.

Expert Tips

You can skip browning the butter in step 2 and just stir in plain butter and roasted garlic. The results are still great.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Servng
Calories
291
% Daily Value
Total Fat
16g
0%
Saturated Fat
9g
0%
Sodium
859mg
0%
Total Carbohydrate
33g
0%
Dietary Fiber
3g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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