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Browned Butter Herb Mashed Potatoes

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Creamy mashed potatoes enriched with nutty browned butter, garlic-infused warm milk, and fresh rosemary, thyme, parsley, and chives. This comforting side dish is ideal for holiday dinners, roasts, and everyday meals.

Ingredients

  • 3 pounds Yukon Gold or russet potatoes, peeled and cut into 1 1/2-inch chunks
  • 1 tablespoon fine sea salt, for the cooking water
  • 10 tablespoons (140 g) unsalted butter
  • 1 cup whole milk or half-and-half, plus more as needed
  • 3 garlic cloves, lightly crushed
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh chives
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more for serving
  • 1/2 cup sour cream or 4 ounces cream cheese, softened, optional

Instructions

  1. Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon salt.
  2. Bring to a boil, reduce to a steady simmer, and cook for 15–20 minutes, until the potatoes are completely tender when pierced with a fork.
  3. Meanwhile, melt the butter in a light-colored saucepan over medium heat. Continue cooking for 5–8 minutes, swirling occasionally, until the butter foams, smells nutty, and the milk solids turn golden brown.
  4. Immediately remove the browned butter from the heat. Reserve about 2 tablespoons for finishing.
  5. In a separate small saucepan, combine the milk, garlic, rosemary, and thyme. Warm over low heat for 5–7 minutes without boiling. Remove the rosemary and thyme stems before using.
  6. Drain the cooked potatoes thoroughly and return them to the warm pot over low heat for 1–2 minutes to evaporate excess moisture.
  7. Mash the potatoes with a potato masher or pass them through a potato ricer until smooth. Avoid using a blender or food processor.
  8. Gradually fold the warm infused milk into the potatoes until creamy. Add a little additional warm milk if a softer consistency is desired.
  9. Fold in the browned butter, including the toasted milk solids, followed by the optional sour cream or cream cheese.
  10. Stir in the parsley, chives, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust the seasoning as needed.
  11. Transfer the mashed potatoes to a serving bowl. Spoon the reserved browned butter over the top and garnish with additional herbs and black pepper. Serve warm.

Notes

  • Yukon Gold potatoes produce rich, naturally creamy mashed potatoes, while russets create a lighter, fluffier texture. A combination of both also works well.
  • Watch browned butter carefully once golden specks appear because it can burn quickly. Remove it from the heat when the milk solids are deep golden and smell nutty.
  • Warm the milk before adding it to the potatoes to help maintain a smooth, creamy texture.
  • Avoid overmixing the potatoes, which can release excess starch and make them gummy.
  • For roasted garlic mashed potatoes, replace the fresh garlic with 6–8 roasted garlic cloves and mash them directly into the potatoes.
  • For Parmesan mashed potatoes, fold in 1/2 cup finely grated Parmesan before serving.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Reheat gently with 2–4 tablespoons additional milk or cream and a small amount of butter to restore the creamy consistency.

Nutrition

Find it online: https://thefamilycooking.com/browned-butter-herb-mashed-potatoes/