Get your pots and pans out! Browned Butter Mashed Potatoes with Garlic and Parmesan is the ultimate potato recipe everyone will fall in love with! There are mashed potatoes, and then there are MASHED POTATOES! Browned Butter Mashed Potatoes are in a realm of their own with irresistible garlic and parmesan flavors.
You haven’t lived until you’ve tried Browned Butter Mashed Potatoes with Garlic and Parmesan!
Browned butter is like liquid gold, adding a deliciously fried nutty taste and aroma to anything… especially a classic mashed potato. The joy you will have when you are pouring browned butter into your potatoes may feel a little over exaggerated, but you’re not alone!
How to make Browned Butter Mashed Potatoes with Garlic and Parmesan:
Peel potatoes and cut into large chunks. Use Yukon golds, Russets or your favorite.
Boil in salted water until soft and tender but not falling apart.
Halfway through cooking time, you’re going to start browning your butter while your kitchen fills with the most beautiful buttery smells.
When butter begins to foam, add the crushed garlic, lower heat to medium and stir continuously until it begins to change color and turn brown (its normal to see crispy little brown bits at the bottom of the pan).
Mash your potatoes with parmesan and milk, then beat with a hand beater until smooth and creamy (it takes about 1-2 minutes). If you don’t already beat them this way…try it! Potatoes come out whipped, creamy and smooth. Rest your arms…it will change your life.
You can also use a potato masher if you prefer.
Pour some more golden butter over the top with those crispy garlic pieces and parsley. Mix it all through and get ready for your mind to be blown.
What to serve with Browned Butter Mashed Potatoes with Garlic and Parmesan:
Enjoy this creamy mash with Garlic Herb Roast Chicken, Garlic Herb Prime Rib, Beef Bourguignon or French Onion Meatloaf with melted Swiss Cheese!
More Recipe Suggestions:
Mashed Potatoes with Roasted Garlic
Caramelized Onion and Bacon Mashed Potatoes
Crispy Oregano Roasted Potatoes with Creamy Feta Sauce
Browned Butter Mashed Potatoes with Garlic and Parmesan
Ingredients
- 3 pounds potatoes baby potatoes Yukon Gold or Russet Potatoes, peeled
- 6 oz unsalted butter
- 4 cloves garlic crushed
- ½ cup parmesan cheese grated
- 1 cup milk more if needed
Instructions
- Peel potatoes and cut into large chunks. Boil in salted water for 20 minutes or until fork tender (not falling apart).
- Halfway through cooking time, prepare browned butter:
- Heat butter in a small pan over medium heat.
- When butter begins to foam, add the crushed garlic and reduce heat to medium. Stir continuously and swirl the pan until the butter it begins to change color and turn golden brown with a nutty aroma. Its normal to see crispy little brown bits at the bottom of the pan. Remove immediately from heat. Set aside.
- Drain potatoes and transfer them back to the pot.
- Strain just over half of the browned butter over the boiled potatoes through a sieve. Reserve crispy garlic pieces to serve later.
- Add the parmesan cheese and milk. Beat with a hand beater until smooth and creamy (about 1-2 minutes) — or use a potato masher. Add extra milk if you like a thinner mashed potato consistency.
- Taste test and season with more salt if needed.
- Serve with reserved browned butter, extra parmesan cheese, chopped parsley and crispy garlic pieces.
- NOTES:
- *If using a hand beater, it’s important not to over beat them, as they can turn gooey.
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