Roasted Garlic Mashed Potatoes with Browned Butter
Roasted Garlic Mashed Potatoes with Browned Butter
Ingredients
For the Roasted Garlic Mashed Potatoes
- 2 pounds potatoes, Yukon Gold or Russet, peeled and cut into 1 1/2-inch chunks
- 2 garlic, heads, top 1/4 inch sliced off
- 1 tablespoon olive oil
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk, warmed, or heavy cream
- 1 teaspoon salt, plus more as needed for boiling
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Browned Butter and Garnish
- 1/2 cup unsalted butter
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
Instructions
- 1
Preheat your oven to 400°F. Place the garlic heads on a small baking sheet. Drizzle the olive oil over the exposed garlic cloves, then wrap the heads loosely in aluminum foil.
⏱️ 5 min•🌡️ 400 - 2
Roast the garlic in the preheated oven for 30 to 35 minutes, or until the cloves are very soft and lightly golden. Remove from oven and let cool slightly until easy to handle.
⏱️ 35 min•🌡️ 400 - 3
While the garlic roasts, place the peeled and chunked potatoes in a large pot. Cover the potatoes with cold water by about 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min - 4
Drain the cooked potatoes thoroughly. Return the drained potatoes to the empty pot and place it back over low heat for 1 to 2 minutes, gently stirring, to dry out any excess moisture.
⏱️ 2 min - 5
Squeeze the softened roasted garlic cloves from their skins directly into the pot with the potatoes. Add the softened 1/2 cup unsalted butter, warm whole milk, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Mash with a potato masher until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 8 min - 6
While the potatoes are being mashed, melt the remaining 1/2 cup unsalted butter in a small saucepan over medium heat. Cook, stirring occasionally, until the butter foams, then turns golden brown and smells nutty. Watch carefully to prevent burning. Immediately remove the browned butter from the heat.
⏱️ 5 min - 7
Transfer the mashed potatoes to a warm serving dish. Drizzle generously with the browned butter. Garnish with the finely chopped fresh chives and parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Garlic Mashed Potatoes with Browned Butter
Ingredients
For the Roasted Garlic Mashed Potatoes
- 2 pounds potatoes, Yukon Gold or Russet, peeled and cut into 1 1/2-inch chunks
- 2 garlic, heads, top 1/4 inch sliced off
- 1 tablespoon olive oil
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk, warmed, or heavy cream
- 1 teaspoon salt, plus more as needed for boiling
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Browned Butter and Garnish
- 1/2 cup unsalted butter
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
Instructions
- 1
Preheat your oven to 400°F. Place the garlic heads on a small baking sheet. Drizzle the olive oil over the exposed garlic cloves, then wrap the heads loosely in aluminum foil.
⏱️ 5 min•🌡️ 400 - 2
Roast the garlic in the preheated oven for 30 to 35 minutes, or until the cloves are very soft and lightly golden. Remove from oven and let cool slightly until easy to handle.
⏱️ 35 min•🌡️ 400 - 3
While the garlic roasts, place the peeled and chunked potatoes in a large pot. Cover the potatoes with cold water by about 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min - 4
Drain the cooked potatoes thoroughly. Return the drained potatoes to the empty pot and place it back over low heat for 1 to 2 minutes, gently stirring, to dry out any excess moisture.
⏱️ 2 min - 5
Squeeze the softened roasted garlic cloves from their skins directly into the pot with the potatoes. Add the softened 1/2 cup unsalted butter, warm whole milk, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Mash with a potato masher until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 8 min - 6
While the potatoes are being mashed, melt the remaining 1/2 cup unsalted butter in a small saucepan over medium heat. Cook, stirring occasionally, until the butter foams, then turns golden brown and smells nutty. Watch carefully to prevent burning. Immediately remove the browned butter from the heat.
⏱️ 5 min - 7
Transfer the mashed potatoes to a warm serving dish. Drizzle generously with the browned butter. Garnish with the finely chopped fresh chives and parsley before serving.
⏱️ 5 min