- Prep Time: 15 minutes
- Cook Time: 25 minutes
Perfect Browned Butter Garlic Herb Mashed Potatoes
We dare you to find a mashed potato recipe that's more flavorful than this one. With butter, garlic, and herbs, you and your guests will gobble up every last bit of these potatoes. Try them at Thanksgiving or as a hearty side dish on a cold night.
- Yukon Gold Potatoes - 2.5 lbs, peeled, cubed
- Salted butter - 8 T, divided
- Rosemary - 1 teaspoon
- Sage - 1 teaspoon
- Oregano - 1 teaspoon
- Minced garlic - 1 1/2 teaspoons
- Coarse salt - 1 1/2 teaspoons
- White pepper - 1 teaspoon
- Milk or Cream - 1 cup
Place the cubed potatoes in a stockpot. Fill the pot with enough water to cover the potatoes by about 1 1/2 inches. Place on high heat and bring to a boil. Reduce heat to medium and let simmer for 12-15 minutes, or until potatoes are tender and easy to pierce with a fork. Be careful not to overcook! Drain potatoes and put them back in the pot, covering with a lid.
In a small sauté pan, heat 6 tablespoons butter on medium high heat. Melt butter and continue cooking until it starts to foam. After a minute, the butter will start to brown and develop a nutty aroma. As soon as the butter is a rich brown, remove from the heat, and immediately add the herbs and garlic, swirling them around in the butter. Let sizzle for 30 seconds and pour the butter over the potatoes in the pot.
Add the salt, pepper, and milk to the potatoes and beat with an electric mixer until smooth and creamy. Add more milk as desired for a creamier consistency.
In the same pan used to brown the butter, add the remaining 2 tablespoons of butter and brown in the same method.
Spoon the mashed potatoes into a serving dish and drizzle the browned butter over the top.