Imagine this; soft and velvety mashed potatoes with a mild yet buttery nuttiness taste. This Brown Butter Garlic Mashed Potatoes topped with slightly salted crispy potato skins for that added texture is guaranteed to satisfy those cravings and leave you wanting more.
These Brown Butter Garlic Mashed Potatoes are the perfect pair to your favorite protein dish, or try it with this Ginger Garlic Salmon.
Let’s make some Brown Butter Garlic Mashed Potatoes!
Grab these ingredients, and let’s get started.
▪ 2 lbs Russet Potatoes
▪ 1 tbsp kosher salt, plus more to taste
▪ 2 sticks of butter (if salted, reduce the salt added when tasting)
▪ 2-3 sprigs of rosemary
▪ 2 large cloves of roasted garlic
▪ 1 cup oat milk, or whole milk
▪ Canola oil or Beef Tallow (for frying potato peels)
Start by peeling your potatoes. Cut them into 1-inch cubes and let them soak in cold water for 5-10 minutes to release their starch. This prevents them from having that gluey texture and keeps them light and fluffy. Make sure to rinse them to remove all the starch that was expelled.
KEEP YOUR PEELS!
Save the scrap potato peels for later to fry them up for that added texture. They make for a perfect afternoon snack as well! Just let them dry while you make the rest of the mashed potatoes. If you want to keep this dish vegetarian-friendly, use canola oil to fry them.
This is where the magic happens. In a light-colored skillet, melt 2 sticks of butter along with 2-3 sprigs of rosemary over medium-low heat. As it heats up, the milk solids will slowly start to separate from the fat, and you will get some foam that begins to form on top. Once it begins to bubble, watch it closely as the heat gently toasts the milk solids (the change usually starts after about 4-5 minutes).
Using a light-colored pan allows you to see the color change from a vibrant golden yellow to this deep golden, almost amber hue. Not to mention it helps prevent the milk solids from burning since you can see the color changes. The change from clarified butter to brown butter happens in a matter of seconds!
And trust me, you don’t want to let it burn!!
Your nose will smell the change once the browning process begins. It will quickly change from that buttery scent we all know too well to this immensely fragrant sweet, nutty, almost caramel aroma that will fill your kitchen with its wonderful soul-warming goodness.
Patience is Key Here!
Grab a large pot and fill it with just enough water to cover the potatoes. Toss in your rinsed potato cubes and 1 tbsp salt. Bring to a boil and cook until tender and soft enough to break apart with a fork (about 20-25 minutes). Drain and let cool slightly for 2-3 minutes.
Using a potato ricer or the fine side of a cheese grater, mash the potatoes to make them smooth and fluffy. Be careful not to over-mash them to activate what starch is left. This trick is the key to fluffy, creamy mashed potatoes!
Add in 5 tbsp of the brown butter, minced roasted garlic, 1 cup of unflavored oat milk or whole milk, and a pinch of salt. Mix by folding with a wooden spoon or spatula not to release any more starch until everything is well combined.
I like using oat milk as it brings that extra creamy, slightly sweet taste to the potatoes. I’m not a huge fan of milk (unless it’s heavy cream), and I love using oat milk in recipes. You can use whole milk or heavy cream instead of oat milk if you prefer.
I like to use a medium-sized saucepan and all the beef tallow or canola oil if I’m just frying a small batch. It uses less oil but makes it deep enough to fry in (you want the oil to be 1/4 in deep). Heat your oil to 325F and fry the potato peels until golden brown and crispy (5-6 min). Let drain and lightly season with salt.
Beef tallow is my go-to for frying potatoes. It gives them such a distinct savory flavor that you just can’t get enough of it. I promise you won’t be able to stop eating them once you’ve had that first bite. These are so addictive, just like freshly made potato chips!
Roughly chop the fried potato peels and sprinkle them on top of your mashed potatoes for that extra savory crunch. Drizzle the remaining brown butter on top (you should have about 2 tbsp left) and serve warm.
Storage: Store any leftover Brown Butter Garlic Mashed Potatoes in an air-tight food-safe container in the fridge for up to 3 days. Reheat in the microwave until warm throughout.
Equipment
- potato ricer or cheese grater
Ingredients
- 2 lbs russet potatoes peeled and cut to 1/2 inch cubes
- 16 tbsp butter 2 sticks cut into 1 inch cubes
- 1 cup oat milk or whole milk
- 2 cloves roasted garlic
- 2-3 sprigs rosemary
- 1 tbsp kosher salt plus more to taste
- beef tallow or canola oil enough to cover 1/4 inch of pan for frying potato peels
Instructions
- Start by peeling your potatoes. Cut them into 1-inch cubes and let them soak in cold water for 5-10 minutes to release their starch. Save your peels for later to fry them up for that added texture.
- In a light-colored skillet, melt 2 sticks of butter along with 2-3 sprigs of rosemary over medium-low heat. Once it begins to bubble, watch it closely until it turns a deep golden amber color (usually takes about 4-5 minutes).
- Grab a large pot and fill it with just enough water to cover the potatoes. Toss in your rinsed potato cubes and 1 tbsp salt. Bring to a boil and cook until tender and soft enough to break apart with a fork (about 20-25 minutes). Drain and let cool slightly for 2-3 minutes.
- Using a potato ricer or the fine side of a cheese grater, mash the potatoes to make them smooth and fluffy. Don't over mash them.
- Add in 5 tbsp brown butter, minced roasted garlic, 1 cup of unflavored oatmilk or whole milk, and a pinch of salt. Mix by folding with a wooden spoon or spatula not to release any more starch until everything is well combined.
- I like to use a medium-sized saucepan and all the beef tallow or canola oil if I'm just frying a small batch. It uses less oil but makes it deep enough to fry in (you want the oil to be 1/4 in deep). Heat your oil to 325F and fry the potato peels until golden brown and crispy (5-6 min). Let drain and lightly season with salt.
- Roughly chop the fried potato peels and sprinkle them on top of your mashed potatoes for that extra savory crunch. Drizzle the remaining brown butter on top (about 2 tbsp) and serve warm.