1 / 1
Creamy Browned Butter Mashed Potatoes
The secret here is taking a few extra minutes to toast the butter until it turns golden and fragrant. That simple step brings a deep, nutty flavor to these Yukon Gold mashed potatoes. You'll boil the potatoes with fresh garlic so they absorb savory notes right from the start. Once they're perfectly tender, a quick mash with sour cream and fresh chives creates a rich, tangy finish. It's a comforting side dish that pairs beautifully with roasted meats or your favorite holiday mains.
Equipment
- Saucepan
- Hand Mixer
Ingredients
- 1 lb Yukon Gold potatoes, peeled, cubed
- 2 teaspoons finely chopped garlic
- ½ teaspoon salt
- 3 tablespoons butter (do not use margarine)
- ¼ cup sour cream
- 1 tablespoon chopped fresh chives
- ⅛ teaspoon pepper
- 2 to 4 tablespoons milk, warmed
Instructions
- 1Place the cubed potatoes, 1/4 teaspoon of the salt, and chopped garlic into a 2-quart saucepan. Pour in enough water to just cover the potatoes, cover the pan, and bring to a boil.
- 2Reduce the heat to low and simmer for 8 to 10 minutes until the potatoes are completely fork-tender.
- 3Drain the potatoes completely, then return them to the pan over low heat. Gently shake the pan for about 1 minute to evaporate any remaining moisture. Drying the potatoes prevents a watery mash and helps them absorb the dairy better.
- 4Heat the butter in a separate small saucepan over medium heat. Stir constantly for 3 to 4 minutes until it turns light brown and smells nutty. Immediately remove it from the heat so it doesn't burn. Reserve 1 teaspoon of the browned butter for garnishing.
- 5Mash the potatoes in their pan using a potato masher or mixer until smooth. Stir in the remaining browned butter, sour cream, chives, remaining 1/4 teaspoon of salt, and pepper.
- 6Gradually pour in the warmed milk, beating vigorously after each addition until the potatoes are light and fluffy. Transfer to a serving dish and drizzle with the reserved browned butter.
Notes
- Swap: Substitute the sour cream with French onion dip or your favorite flavored dairy spread.
- Tip: If you're using a dark-bottomed pan, spoon a few drops of the melting butter onto a white plate to check its color accurately.
- Make ahead: You can peel and cube the potatoes up to a day in advance. Store them submerged in cold water in the fridge until you're ready to boil.