Brown Butter Mashed Potatoes with Roasted Garlic and Fresh Herbs Recipe

Introduction

These Brown Butter Mashed Potatoes with Roasted Garlic elevate a classic side dish with rich, nutty flavors and aromatic herbs. Smooth, creamy, and full of depth, they’re perfect for holiday dinners or any comforting meal.

Ingredients

• 1 head garlic
• Olive oil
• Salt and pepper
• 8-10 medium russet or Yukon gold potatoes (about 4 lbs)
• 1 cup unsalted brown butter
• 1/2 cup sour cream (or cream cheese)
• 1 cup heavy cream
• 1 tablespoon chives (finely chopped)
• 2 teaspoons fresh thyme
• 1 teaspoon fresh sage (finely chopped)
• 1 teaspoon flaky sea salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Preheat your oven to 400°F. Prepare the garlic by peeling away the excess papery skin, leaving enough to keep the head intact. Slice about 1/4 inch off the top of the cloves to expose them.
2. Step 2: Place the garlic head on a small piece of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the foil around the garlic and set it on a baking sheet.
3. Step 3: Roast the garlic in the oven for 40 to 70 minutes, until the cloves are soft and light brown. Check occasionally to avoid overcooking. Remove and let cool slightly, then squeeze out the roasted cloves.
4. Step 4: If you prefer, peel the potatoes. Place them in a large pot, cover with water, and add about 1 tablespoon kosher salt. Bring to a boil and cook for 15-25 minutes until a knife easily pierces them.
5. Step 5: Drain the potatoes and transfer them to the bowl of a stand mixer fitted with the paddle attachment.
6. Step 6: Add the brown butter and the roasted garlic cloves to the potatoes. Mash on low speed until smooth and integrated.
7. Step 7: Mix in the sour cream, heavy cream, fresh herbs (chives, thyme, sage), flaky sea salt, and black pepper. Whip until the potatoes are creamy and fluffy.
8. Step 8: Taste and adjust seasoning if needed before serving warm.

Tips & Variations

• Use Yukon gold potatoes for a naturally buttery texture and flavor, or russets for a fluffier mash.
• For extra richness, substitute sour cream with cream cheese or add a bit of grated Parmesan.
• If you don’t have fresh herbs, dried thyme and sage can be used; reduce quantities to 1 teaspoon combined.
• To speed up roasting, roast garlic heads in a hot oven wrapped tightly, but watch closely to avoid burning.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or microwave in short bursts, stirring occasionally. Add a splash of cream or milk during reheating to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted garlic ahead of time?

Yes, roasted garlic can be made a day or two in advance and stored in the refrigerator. This makes the final mash quicker to assemble.

What can I substitute for brown butter?

If you don’t have brown butter ready, you can melt unsalted butter and cook it until it turns golden and smells nutty, then use immediately. Alternatively, regular melted butter works but lacks the nutty depth.

Brown Butter Mashed Potatoes with Roasted Garlic and Fresh Herbs Recipe

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★★★★★

4.9 from 138 reviews

These Brown Butter Mashed Potatoes with Roasted Garlic are a rich and creamy side dish, featuring perfectly roasted garlic cloves and flavorful brown butter. The potatoes are mashed to a smooth texture and enhanced with sour cream, heavy cream, and fresh herbs like thyme, sage, and chives for a comforting and elegant accompaniment to any meal.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Roasting and Boiling with Mashing
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Garlic

• 1 head garlic
• Olive oil
• Salt and pepper to taste

Mashed Potatoes

• 8–10 medium russet or Yukon gold potatoes (about 4 lbs)
• 1 cup unsalted brown butter
• 1/2 cup sour cream (or cream cheese)
• 1 cup heavy cream
• 1 tablespoon chives (finely chopped)
• 2 teaspoons fresh thyme
• 1 teaspoon fresh sage (finely chopped)
• 1 teaspoon flaky sea salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat Oven: Heat the oven to 400° F to prepare for roasting the garlic.
2. Prepare Garlic: Peel away excess layers of papery skin from the garlic head, leaving enough so the head stays intact. Cut about 1/4-inch off the top to expose the individual cloves.
3. Wrap Garlic: Place the garlic on a square of aluminum foil, drizzle with olive oil, sprinkle with salt and pepper, and wrap tightly.
4. Roast Garlic: Place the wrapped garlic on a baking sheet and roast in the oven for 40 to 70 minutes until cloves are light brown and soft, checking periodically.
5. Cool and Extract Cloves: Remove from oven and let cool slightly. Squeeze the base of the garlic to extract the roasted cloves.
6. Prepare Potatoes: If desired, peel the potatoes. Place them in a large stockpot, cover with water, season with about 1 tablespoon of kosher salt, and bring to a boil. Cook for 15-25 minutes or until potatoes are tender and easily pierced with a knife.
7. Drain and Mash: Drain the potatoes and transfer to the bowl of a stand mixer fitted with the paddle attachment.
8. Add Brown Butter and Garlic: Add the unsalted brown butter and roasted garlic cloves to the potatoes. Turn the mixer on low and mash until fully combined and smooth.
9. Incorporate Cream and Herbs: Add sour cream, heavy cream, fresh chives, thyme, sage, flaky sea salt, and black pepper. Whip the potatoes until creamy and fluffy.
10. Adjust Seasoning: Taste the mashed potatoes and adjust salt and pepper as desired before serving.

Notes

• You can substitute sour cream with cream cheese for a tangier texture.
• Roast garlic can be prepared ahead of time and stored in the refrigerator for up to a week.
• Use Yukon gold potatoes for a naturally buttery flavor or russets for a fluffier texture.
• Brown butter adds a nutty richness; be careful not to burn it during preparation.
• For a dairy-free version, substitute sour cream and heavy cream with plant-based alternatives and use olive oil instead of brown butter.

Keywords: brown butter mashed potatoes, roasted garlic mashed potatoes, creamy mashed potatoes, roasted garlic recipe, side dish, holiday side dish, comforting potato recipe