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Best Brown Butter Mashed Potatoes – Easy Roasted Garlic Recipe

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These brown butter mashed potatoes with roasted garlic are the ultimate comfort food side dish. Rich, nutty brown butter and sweet roasted garlic create a flavor so complex, your guests will think you spent hours in the kitchen.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes
  • 1 cup (2 sticks) unsalted butter
  • 2 whole heads garlic
  • ¾ cup heavy cream
  • ½ cup whole milk
  • 2 teaspoons kosher salt (plus more for the water)
  • ½ teaspoon freshly ground black pepper
  • Fresh thyme or rosemary (optional, for garnish)
  • Flaky sea salt (for finishing)

Instructions

  1. Roast the Garlic: Preheat oven to 400°F (200°C). Cut the top off each head of garlic to expose the cloves. Place each head on a piece of aluminum foil, drizzle with about 1 teaspoon olive oil, and sprinkle with a pinch of salt. Wrap foil tightly around each head. Roast for 45-60 minutes until cloves are soft and golden. Let cool, then squeeze garlic out of skins into a small bowl and mash with a fork. Set aside.
  2. Prep the Potatoes: Peel potatoes if desired (or leave half the skin on). Cut into 1½-inch chunks. Place in a large pot and cover with cold water by 2 inches. Add a generous tablespoon of salt to the water.
  3. Boil the Potatoes: Bring to a boil over high heat, then reduce to a simmer. Cook 15-20 minutes until fork-tender. Drain in a colander and let steam dry for 2 minutes.
  4. Brown the Butter: While potatoes boil, cut butter into pieces and place in a small light-colored saucepan. Melt over medium heat, stirring constantly. Butter will foam, then foam subsides. Continue stirring until brown specks form and butter smells nutty (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl.
  5. Warm the Cream and Milk: In the same saucepan, warm heavy cream and whole milk over low heat until just warm (do not boil).
  6. Mash the Potatoes: Return drained potatoes to the pot or transfer to a large bowl. Mash with a potato masher or pass through a ricer until smooth. Do not overwork.
  7. Combine Everything: Pour warm cream mixture over potatoes. Add roasted garlic paste. Gently fold together. Slowly pour in brown butter, reserving 2 tablespoons for drizzling. Fold until just combined. Season with salt and pepper to taste.
  8. Serve Immediately: Transfer to a serving bowl. Drizzle reserved brown butter on top, sprinkle with flaky sea salt and fresh thyme leaves. Serve hot.

Notes

Roast garlic and brown butter up to 3 days ahead. Keep finished potatoes warm in a slow cooker on ‘keep warm’ setting for up to 2 hours. For dairy-free, use vegan butter and full-fat canned coconut milk. For cheesy version, stir in 1 cup grated Parmesan or Gruyère. Leftovers keep in refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: brown butter mashed potatoes, roasted garlic mashed potatoes, holiday side dish, creamy mashed potatoes, comfort food, Thanksgiving side dish

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