I made Garlic Butter Mashed Potatoes so outrageously nutty and silky you will stop scrolling and wonder how your holiday mashed potatoes ever survived without them.
I’m obsessed with Garlic Butter Mashed Potatoes because they hit every stupid craving I didn’t know I had. I love the way caramelized butter smells and how the garlic cloves actually sing without smacking you in the face.
These are my go-to Mashed Potatoes For Thanksgiving and they’ll steal focus from the turkey, sorry not sorry. But what really gets me is the texture, silky but with real potato personality.
I spoon them into bowls, sprinkle chives sometimes, and shut up because I just want to eat. Comfort?
No. Straight-up deliciousness.
I’ll steal the last bite every damn time always.
Ingredients
- Yukon Gold potatoes: creamy, naturally buttery texture that makes the mash smooth and cozy.
- Unsalted butter for browning: nutty, toasty richness that gives a deeper, almost caramel note.
- Garlic cloves, minced: bright punchy garlic that bites without overpowering; you’ll smell it instantly.
- Whole milk, warmed: makes the mash silky and light, not gluey or stodgy.
- Sour cream: tangy creaminess that keeps the potatoes from tasting flat or one-note.
- Reserved potato water: starchy, helps loosen texture without watering down flavor.
- Kosher salt: brings out all the flavors; don’t be shy with it.
- Freshly ground black pepper: little heat and freshness that cuts richness nicely.
- Chives or parsley, optional: fresh herbal pop, brightens each spoonful instantly.
Ingredient Quantities
- 2 lb Yukon Gold potatoes, peeled and cut into chunks
- 4 tbsp unsalted butter for browning
- 3 garlic cloves, finely minced
- 1/2 cup whole milk, warmed
- 1/4 cup sour cream
- 1/4 cup reserved potato cooking water, more if needed
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh chives or parsley, optional
How to Make this
1. Put the peeled and chunked Yukon Gold potatoes in a large pot and cover with cold water by about an inch; add 1 tsp of the kosher salt, bring to a boil, then reduce to a simmer and cook until fork tender, about 15 to 20 minutes.
2. While the potatoes cook, melt 4 tablespoons unsalted butter in a small skillet over medium heat; let it foam and brown bits form, swirling the pan so it browns evenly, about 4 to 6 minutes, then add the finely minced garlic and cook 30 to 45 seconds more until fragrant but not burnt. Remove from heat.
3. When potatoes are done, reserve 1/4 cup of the starchy cooking water, then drain the potatoes well and return them to the warm pot for a minute to let excess steam escape.
4. Mash the potatoes with a potato masher or ricer until mostly smooth but with a little texture, then stir in the browned butter and garlic, scraping in all those toasty brown bits.
5. Warm 1/2 cup whole milk (microwave or stovetop) and whisk together with 1/4 cup sour cream and the reserved 1/4 cup potato water; fold this mixture into the potatoes a little at a time until you reach the creaminess you like. Add more reserved water if it needs loosening.
6. Season with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, taste, and adjust salt and pepper to your liking.
7. If you want a silkier, richer mash, beat the potatoes briefly with a hand mixer on low for 10 to 20 seconds, but be careful not to overmix or they’ll get gluey.
8. Stir in 2 tablespoons chopped fresh chives or parsley if using, for freshness and color.
9. Transfer to a serving bowl, spoon a little extra browned butter over the top if you saved any, and finish with a sprinkle of chives or parsley and a pinch more black pepper.
10. Serve hot; these reheat well with a splash of milk and a quick stir, or hold warm in a covered dish for about 30 minutes before serving.
Equipment Needed
1. Large pot (big enough for 2 lb potatoes and water)
2. Colander or strainer for draining the potatoes
3. Small skillet for browning the butter and garlic
4. Potato masher or ricer (use whichever you like for texture)
5. Measuring cups and spoons (1/4 cup, 1/2 cup, teaspoons)
6. Wooden spoon or heatproof spatula for stirring and scraping browned bits
7. Small bowl or pitcher to mix warm milk, sour cream and reserved potato water
8. Hand mixer (optional, for a silkier finish; use low and be careful)
9. Serving bowl and spoon, plus a chef’s knife and peeler for prepping potatoes
FAQ
Brown Butter Garlic Mashed Potatoes Recipe Substitutions and Variations
- Unsalted butter for browning: use ghee for a nuttier brown-butter vibe, or extra-virgin olive oil if you want dairy-free (will taste different but still rich).
- Whole milk: swap with half-and-half or heavy cream for silkier, richer potatoes, or use unsweetened oat or almond milk to keep it dairy-free (warm them first).
- Sour cream: plain Greek yogurt works great and adds tang, or try crème fraîche for a creamier, less tangy finish.
- Chives or parsley: thinly sliced green onions (scallions) give a sharper bite, or dill for a bright herbal lift; you can also skip herbs and finish with a little extra brown butter.
Pro Tips
1. Brown the butter extra slow and keep an eye on it. If it starts getting too dark, pull it off the heat a second early because that nutty flavor can go bitter fast. Let it sit a minute so the solids keep crisping in the hot pan while you finish the mash.
2. Don’t overwork the potatoes. Mash until mostly smooth, then stop. If you beat them too long they get gluey and kind of gummy. If you want them silkier, use a hand mixer for just 10 to 20 seconds, not more, or a ricer for the smoothest results.
3. Save more than you think of the cooking water. That starchy water is magic for thinning and adding body without watering everything down. Add it slowly, a tablespoon at a time, until texture feels right. Warm the milk and sour cream first so the potatoes don’t cool off or get grainy.
4. Taste and finish like you would at the last second. Salt early and then taste again at the end. A tiny drizzle of extra browned butter and a quick sprinkle of fresh chives right before serving makes the whole dish pop. If you’re serving later, rewarm gently with a splash of milk and stir, don’t microwave full power or it’ll dry out.
Brown Butter Garlic Mashed Potatoes Recipe
I made Garlic Butter Mashed Potatoes so outrageously nutty and silky you will stop scrolling and wonder how your holiday mashed potatoes ever survived without them.
6
servings
217
kcal
Equipment: 1. Large pot (big enough for 2 lb potatoes and water)
2. Colander or strainer for draining the potatoes
3. Small skillet for browning the butter and garlic
4. Potato masher or ricer (use whichever you like for texture)
5. Measuring cups and spoons (1/4 cup, 1/2 cup, teaspoons)
6. Wooden spoon or heatproof spatula for stirring and scraping browned bits
7. Small bowl or pitcher to mix warm milk, sour cream and reserved potato water
8. Hand mixer (optional, for a silkier finish; use low and be careful)
9. Serving bowl and spoon, plus a chef’s knife and peeler for prepping potatoes
Ingredients
2 lb Yukon Gold potatoes, peeled and cut into chunks
4 tbsp unsalted butter for browning
3 garlic cloves, finely minced
1/2 cup whole milk, warmed
1/4 cup sour cream
1/4 cup reserved potato cooking water, more if needed
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
2 tbsp chopped fresh chives or parsley, optional
Directions
- Put the peeled and chunked Yukon Gold potatoes in a large pot and cover with cold water by about an inch; add 1 tsp of the kosher salt, bring to a boil, then reduce to a simmer and cook until fork tender, about 15 to 20 minutes.
- While the potatoes cook, melt 4 tablespoons unsalted butter in a small skillet over medium heat; let it foam and brown bits form, swirling the pan so it browns evenly, about 4 to 6 minutes, then add the finely minced garlic and cook 30 to 45 seconds more until fragrant but not burnt. Remove from heat.
- When potatoes are done, reserve 1/4 cup of the starchy cooking water, then drain the potatoes well and return them to the warm pot for a minute to let excess steam escape.
- Mash the potatoes with a potato masher or ricer until mostly smooth but with a little texture, then stir in the browned butter and garlic, scraping in all those toasty brown bits.
- Warm 1/2 cup whole milk (microwave or stovetop) and whisk together with 1/4 cup sour cream and the reserved 1/4 cup potato water; fold this mixture into the potatoes a little at a time until you reach the creaminess you like. Add more reserved water if it needs loosening.
- Season with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, taste, and adjust salt and pepper to your liking.
- If you want a silkier, richer mash, beat the potatoes briefly with a hand mixer on low for 10 to 20 seconds, but be careful not to overmix or they'll get gluey.
- Stir in 2 tablespoons chopped fresh chives or parsley if using, for freshness and color.
- Transfer to a serving bowl, spoon a little extra browned butter over the top if you saved any, and finish with a sprinkle of chives or parsley and a pinch more black pepper.
- Serve hot; these reheat well with a splash of milk and a quick stir, or hold warm in a covered dish for about 30 minutes before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 190.5g
- Total number of serves: 6
- Calories: 217kcal
- Fat: 12.13g
- Saturated Fat: 6.43g
- Trans Fat: 0.05g
- Polyunsaturated: 0.75g
- Monounsaturated: 4.57g
- Cholesterol: 28mg
- Sodium: 588mg
- Potassium: 691mg
- Carbohydrates: 27.85g
- Fiber: 3.33g
- Sugar: 2.54g
- Protein: 3.95g
- Vitamin A: 292IU
- Vitamin C: 25mg
- Calcium: 46mg
- Iron: 1.24mg
