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Overhead view of ingredients on a wooden board: potatoes, butter, garlic, and milk.

Brown Butter Mashed Potatoes

Creamy mashed potatoes get a rich, nutty flavor from browned butter and a hint of garlic.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 3 lbs Russet or Yukon Gold potatoes peeled and quartered, 1.4 kg
  • 2 tsp kosher salt divided, 12 g
  • 1 cup unsalted butter 226 g
  • 6 cloves garlic minced
  • 1 cup whole milk warmed, 240 ml
  • ½ tsp freshly ground black pepper 1 g
  • 2 tbsp minced fresh chives for garnish, optional

Instructions
 

  • Place the peeled and quartered potatoes in a large pot. Add cold water to cover them by about an inch. Stir in 1 teaspoon of salt.
  • Bring the water to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook, uncovered, for 15-20 minutes, or until the potatoes are easily pierced with a fork.
  • While the potatoes are cooking, melt the butter in a light-colored skillet over medium heat. Continue to cook, swirling the pan occasionally, for 5-7 minutes. The butter will foam, then the milk solids will turn golden brown and smell nutty.
  • During the last minute of browning, add the minced garlic to the butter and stir constantly until fragrant. Remove the skillet from the heat.
  • Drain the cooked potatoes thoroughly in a colander. Return the empty pot to the stove over low heat for a minute to evaporate any remaining moisture, then return the potatoes to the pot.
  • Mash the potatoes with a potato masher until they reach your desired consistency.
  • Gradually pour in the warm milk and the browned butter mixture, stirring gently until everything is combined and the potatoes are creamy.
  • Stir in the remaining 1 teaspoon of salt and the black pepper. Taste and add more seasoning if needed.
  • Transfer the mashed potatoes to a serving bowl. Garnish with fresh chives, if using, and serve immediately.

Notes

Using a light-colored pan for the butter helps you see the color change so you can pull it from the heat before it burns.
For the creamiest potatoes, avoid overworking them. Mash just until smooth, as overmixing can make them gluey.
Warming the milk before adding it helps it incorporate smoothly and keeps the potatoes hot.
Feel free to leave the skins on the potatoes for a more rustic texture and added nutrients.
Keyword brown butter mashed potatoes, comfort food, Mashed Potatoes, side dish, thanksgiving