Brown Butter Garlic Mashed Potatoes for Christmas Magic
Equipment
- Large pot For boiling the potatoes evenly.
- Colander To drain the potatoes without losing steam.
- Potato masher or ricer A masher gives you a rustic texture, while a ricer results in ultra-smooth potatoes.
- Small saucepan To brown the butter and heat your dairy.
- Oven or toaster oven For roasting garlic to mellow perfection.
- Mixing bowl If you like to mix your ingredients off the heat.
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into chunks (you can substitute baby potatoes if desired)
- 1 cup 2 sticks unsalted butter, divided
- 1 head garlic roasted
- 1 cup heavy cream warmed
- 1/2 cup whole milk warmed
- Salt to taste
- Black pepper freshly ground, to taste
- Fresh chives or parsley chopped, for garnish (optional)
Optional Add-ins
- ½ cup sour cream for extra tang
- ½ cup grated Parmesan for a nutty finish
- 1 tsp white pepper for subtle spice
Instructions
Roast the Garlic
- Start by prepping your roasted garlic. Slice the top off a whole garlic head to expose the cloves. Drizzle with olive oil and wrap it in foil. Roast in a preheated 400°F (200°C) oven for 30-35 minutes, until golden and fragrant. Let it cool, then squeeze out the softened cloves and mash them with a fork.
Tip: You can do this step a day ahead to save time on the big day.
Boil the Potatoes
- While the garlic roasts, place your potato chunks in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat. Cook for 15-20 minutes, or until the potatoes are fork-tender. Drain well and return them to the pot to steam for 1-2 minutes, allowing excess moisture to evaporate.
Brown the Butter
- In a small saucepan, melt 1 stick (½ cup) of butter over medium heat. Stir occasionally until it begins to foam and turn golden brown, releasing a nutty aroma. Remove from heat as soon as the milk solids turn amber.
Mash and Mix
- Using a masher or ricer, mash the warm potatoes until smooth. Stir in the mashed roasted garlic, browned butter, warm cream, and milk. Mix thoroughly until creamy. Season generously with salt and black pepper to taste. For a richer flavor, stir in sour cream or Parmesan cheese at this stage.
Final Touch
- In a separate pan, melt the remaining ½ cup of butter and pour it over the mashed potatoes before serving for a glossy, buttery finish. Garnish with fresh herbs if desired.