Brown Butter Mashed Potatoes
These Brown Butter Mashed Potatoes are made with creamy Yukon Gold potatoes, roasted garlic, heavy cream, and nutty browned butter. Steak seasoning adds a savory, herby flavor that makes this easy side dish perfect for Thanksgiving, holiday dinners, steak, turkey, chicken, or pork chops.
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 see recipe above
- 3 cloves garlic roasted, click for 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 to the pot before turning on the heat. This helps them cook more evenly and gives them better flavor from the start.
Brown the butter while the potatoes cook: Let the butter melt, foam, and turn amber. Remove it from the heat once it smells nutty and you see browned bits at the bottom of the pan.
Use the browned bits: Pour the brown butter and the toasted bits into the potatoes. Those little bits add the deep, nutty flavor that makes these different from regular mashed potatoes.
Roast the garlic until soft: The garlic cloves should mash easily with little effort. If they still feel firm, air fry them a few more minutes.
Taste before adding extra salt: Steak seasoning usually includes salt, so mix everything first, then taste before adding more.
Mash, then stir: Use a potato masher to break down the potatoes and roasted garlic, then switch to a spoon to gently mix in the cream, seasoning, and brown butter. This keeps the potatoes creamy instead of gluey.
Save some brown butter for the top: A drizzle of reserved brown butter with chives or thyme makes these feel extra special for Thanksgiving or holiday dinners.
Brown the butter while the potatoes cook: Let the butter melt, foam, and turn amber. Remove it from the heat once it smells nutty and you see browned bits at the bottom of the pan.
Use the browned bits: Pour the brown butter and the toasted bits into the potatoes. Those little bits add the deep, nutty flavor that makes these different from regular mashed potatoes.
Roast the garlic until soft: The garlic cloves should mash easily with little effort. If they still feel firm, air fry them a few more minutes.
Taste before adding extra salt: Steak seasoning usually includes salt, so mix everything first, then taste before adding more.
Mash, then stir: Use a potato masher to break down the potatoes and roasted garlic, then switch to a spoon to gently mix in the cream, seasoning, and brown butter. This keeps the potatoes creamy instead of gluey.
Save some brown butter for the top: A drizzle of reserved brown butter with chives or thyme makes these feel extra special for Thanksgiving or holiday dinners.
