Brown Butter Mashed Potatoes with Roasted Garlic and Fresh Herbs Recipe
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.
- 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
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
- Preheat Oven: Heat the oven to 400° F to prepare for roasting the garlic.
- 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.
- Wrap Garlic: Place the garlic on a square of aluminum foil, drizzle with olive oil, sprinkle with salt and pepper, and wrap tightly.
- 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.
- Cool and Extract Cloves: Remove from oven and let cool slightly. Squeeze the base of the garlic to extract the roasted cloves.
- 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.
- Drain and Mash: Drain the potatoes and transfer to the bowl of a stand mixer fitted with the paddle attachment.
- 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.
- 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.
- 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.
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