Enjoy this tasty potato side dish topped with cheese and chives – ready in over an hour.
Browned Butter Mashed Potatoes
- Prep Time 25 min
- Total 1 hr 5 min
- Ingredients 9
- Servings 8
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
Instructions
-
Step1Heat 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.
-
Step2Meanwhile, 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.
-
Step3In 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.
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Step4Heat 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.
Nutrition
291
Calories
16g
Total Fat
6g
Protein
33g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Servng
- Calories
- 291
- 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
2Tips from the
Pillsbury Kitchens
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