Brown Butter Mashed Potatoes
Creamy browned butter mashed potatoes with nutty, toasted butter flavor, roasted garlic, and a savory seasoning shortcut. Perfect for holiday dinners, steak nights, or any meal with gravy or pan juices.
Servings: 6
Calories:
Ingredients
- 3 lbs Yukon Gold potatoes skins removed and cut into quarters for boiling
- 12 tbsp Butter unsalted
- 2 tbsp Steak seasoning click for my recipe
- 3 cloves garlic roasted, I used my air fryer roasted garlic recipe
- 1 cup heavy cream
Instructions
- Prep the potatoes: Wash & scrub the potatoes to remove the dirt. Use a potato skin peeler to remove the skin. Cut the potatoes into quarters
- Add the potatoes to a large pot with cold salted water. The water should be covering the potatoes completely.
- Bring the potatoes to a boil: Cover the pot with a lid and bring the potatoes to a boil over high heat
- Simmer until fork tender: Once boiling, turn the heat to low/simmer. Simmer for 16-20 minutes, until the potatoes are fork tender.
- While the potatoes simmer, brown the butter: add the butter to a small saucepan on medium heat. Allow the butter to melt then brown until it turns an amber color (about 5 minutes). Remove from the heat.
- Drain the potatoes and add them to a mixing bowl.
- Add the browned butter, including the bits, roasted garlic cloves, steak seasoning and heavy cream to the bowl with the potatoes.
- Use a potato masher to mash the potatoes and other ingredients. Then use a spoon to stir and make sure everything is evenly mixed.
Notes
- Start with cold salted water: Add the potatoes before turning on the heat so they cook evenly and have flavor from the start.
- Brown the butter carefully: Cook until the butter turns amber, smells nutty, and has browned bits at the bottom of the pan. Remove it from the heat before it burns.
- Use the browned bits: Pour them into the potatoes with the butter. They add the toasted butter flavor.
- Roast the garlic until soft: The cloves should mash easily. If they still feel firm, cook them a little longer.
- Taste before adding salt: Steak seasoning usually includes salt, so mix everything first, then adjust.
- Mash, then stir: Use a potato masher first, then switch to a spoon once the cream and butter are added. This helps keep the potatoes creamy instead of gluey.
- Save some butter for topping: A small drizzle of browned butter with chives or thyme makes the potatoes look finished for holiday meals.
