A delicious twist on classic mashed potatoes, enhanced with brown butter and garlic for a rich flavor.
Author:Isabella
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:6 servings 1x
Category:Side Dish
Method:Boiling and Mashing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 pounds russet potatoes, peeled and cubed
1/2 cup unsalted butter
4 cloves garlic, minced
1/2 cup whole milk
1/2 cup sour cream
Salt, to taste
Black pepper, to taste
Chopped fresh parsley, for garnish (optional)
Instructions
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are tender, about 15-20 minutes. Drain and return to the pot.
In a small saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour the brown butter and garlic mixture over the drained potatoes. Add the whole milk, sour cream, salt, and black pepper.
Mash the potatoes using a potato masher or a hand mixer until smooth and creamy. Adjust seasoning to taste.
Transfer the mashed potatoes to a serving bowl and garnish with chopped parsley, if desired. Serve warm.
Notes
For a lighter version, substitute half of the sour cream with Greek yogurt.
Add shredded cheese, such as cheddar or parmesan, for extra flavor and creaminess.