Get your pots and pans ready because Browned Butter Mashed Potatoes with garlic and parmesan are about to steal the show. Nutty, golden brown butter melts through fluffy potatoes, with gentle garlic and a shower of parmesan for pure comfort in every spoonful.

Once you taste mashed potatoes with brown butter, regular mash will never feel the same. This easy brown butter mashed potatoes recipe delivers big flavor with simple steps, giving you rich, silky brown butter potatoes that work for holidays and weeknights alike. They are especially good alongside my Grilled Pizza Panini which adds a fun, unexpected twist to the meal.

Mixing of Garlic and Parmesan Browned Butter Mashed Potatoes - 1
  • What Makes This Recipe So Good
  • What Goes Into Browned Butter Mashed Potatoes
  • How To Make Browned Butter Mashed Potatoes
  • Recipe FAQ’s
  • Garlic Parmesan Browned Butter Mashed Potatoes Recipe

What Makes This Recipe So Good

Browned Butter Mashed Potatoes taste richer and more complex than regular mash because the nutty brown butter perfumes every bite. The combo of garlic and parmesan builds savory depth while keeping the texture silky and spoonable. If you love mashed potatoes with brown butter, this bowl delivers pure comfort with simple, reliable steps.

This brown butter mashed potatoes recipe uses warm dairy and well drained potatoes for a creamy finish that never turns gluey. It pairs with anything from roast chicken to steak, making these brown butter potatoes a guaranteed crowd pleaser. Holiday worthy and weeknight easy, it is the side you will cook on repeat.

What Goes Into Browned Butter Mashed Potatoes

Flat lay photo of ingredient shot of Yukon gold potatoes, unsalted butter, milk, garlic, parmesan cheese - 2

A few simple staples make these Browned Butter Mashed Potatoes rich, nutty, and ultra creamy.

  • Potatoes: Yukon Gold give a naturally creamy texture while Russet turn out light and fluffy. Cut evenly and mash with warm milk to reach your ideal consistency. Unsalted Butter: Cook until golden and nutty so the browned bits infuse the mash with deep, toasty flavor. Garlic: Crush and gently sizzle in the browned butter to release a soft, aromatic garlic note without overpowering the potatoes. Parmesan Cheese: Finely grated so it melts smoothly through the mash, adding savory depth and a lightly salty finish.

Note: Pease see the recipe card at the bottom for a full list of ingredients with measurements.

How To Make Browned Butter Mashed Potatoes

Peel potatoes, cut into large chunks, and cover with cold salted water and boil for 20 minutes. - 3
  1. Prep and Boil: Peel potatoes, cut into large chunks, and cover with cold salted water. Bring to a gentle boil and cook until fork tender, about 20 minutes.
Melt butter over medium heat and add garlic in the pan., - 4
  1. Brown the Butter: Halfway through, melt butter over medium until it foams and smells nutty. Add garlic, reduce heat, stir until golden, then take off the heat.
Drain the potatoes well and return them to the hot pot. - 5
  1. Drain and Dry: Drain the potatoes well and return them to the hot pot. Let them steam dry for a minute so excess moisture evaporates and the mash stays fluffy.
Strain half of the brown butter over the potatoes, add parmesan cheese and milk and mash until smooth and creamy. - 6
  1. Add Flavors and Mash: Strain just over half of the browned butter over the potatoes, reserving the crispy garlic pieces. Add parmesan and milk, then mash or beat until smooth and creamy.
Add a little more milk if you want a loose consistency and season with salt and pepper to balance the brown butter. - 7
  1. Adjust and Season: Add a little more milk if you want a looser consistency. Taste and season with more salt and pepper to balance the browned butter.
Drizzle the remaining brown butter and top with parmesan, chopped parsley and crispy garlic pieces. - 8
  1. Finish and Serve: Spoon into a warm bowl and drizzle with the remaining butter. Top with extra parmesan, chopped parsley, and the crispy garlic pieces.

Round out a cozy plate by pairing Browned Butter Mashed Potatoes with Salisbury Steak with Mushroom Gravy for a classic comfort combo, Pork Chops In Creamy Garlic Mushroom Sauce for rich savory goodness, or Garlic Butter Baked Salmon for a lighter option with a buttery pan sauce. Each one soaks up the mash and lets the nutty brown butter shine.

Yukon Gold make naturally creamy mash while Russet turn out lighter and fluffier. Both are great for Browned Butter Mashed Potatoes. Avoid very waxy varieties since they can go pasty.

Melt butter over medium heat, stir as it foams, and cook until the milk solids turn golden and smell nutty. Pull it off the heat as soon as it browns so your brown butter potatoes taste toasty, not bitter.

Drain well, let the potatoes steam dry, and mash by hand or use a ricer. Fold in warm dairy and brown butter gently. Overmixing breaks the starches and makes them sticky.

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 9

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IngredientsUSMetric1x2x3x

  • ▢ 3 pounds potatoes Chat potatoes, Yukon Gold or Russet Potatoes, peeled
  • ▢ 6 oz unsalted butter
  • ▢ 4 cloves garlic crushed
  • ▢ 1/2 cup parmesan cheese grated
  • ▢ 1 cup milk more if needed

Instructions

  • Peel potatoes and cut into large chunks. Boil in salted water for 20 minutes or until fork tender (not falling apart).
  • Halfway through cooking time, prepare browned butter: Heat butter in a small pan over medium-heat.
  • When butter begins to foam, add the crushed garlic and reduce heat to medium. Stir continuously and swirl the pan until the butter it begins to change colour and turn golden brown with a nutty aroma. Its normal to see crispy little brown bits at the bottom of the pan. Remove immediately from heat. Set aside.
  • Drain potatoes and transfer them back to the pot.
  • Strain just over half of the browned butter over the boiled potatoes through a sieve. Reserve crispy garlic pieces to serve later.
  • Add the parmesan cheese and milk. Beat with a hand beater until smooth and creamy (about 1-2 minutes) — or use a potato masher. Add extra milk if you like a thinner mashed potato consistency.
  • Taste test and season with more salt if needed.
  • Serve with reserved browned butter, extra parmesan cheese, chopped parsley and crispy garlic pieces.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Garlic Parmesan Browned Butter Mashed Potatoes in a pan - 10

Garlic Parmesan Browned Butter Mashed Potatoes

Ingredients

  • 3 pounds potatoes Chat potatoes, Yukon Gold or Russet Potatoes, peeled
  • 6 oz unsalted butter
  • 4 cloves garlic crushed
  • 1/2 cup parmesan cheese grated
  • 1 cup milk more if needed

Instructions

  • Peel potatoes and cut into large chunks. Boil in salted water for 20 minutes or until fork tender (not falling apart).
  • Halfway through cooking time, prepare browned butter: Heat butter in a small pan over medium-heat.
  • When butter begins to foam, add the crushed garlic and reduce heat to medium. Stir continuously and swirl the pan until the butter it begins to change colour and turn golden brown with a nutty aroma. Its normal to see crispy little brown bits at the bottom of the pan. Remove immediately from heat. Set aside.
  • Drain potatoes and transfer them back to the pot.
  • Strain just over half of the browned butter over the boiled potatoes through a sieve. Reserve crispy garlic pieces to serve later.
  • Add the parmesan cheese and milk. Beat with a hand beater until smooth and creamy (about 1-2 minutes) – or use a potato masher. Add extra milk if you like a thinner mashed potato consistency.
  • Taste test and season with more salt if needed.
  • Serve with reserved browned butter, extra parmesan cheese, chopped parsley and crispy garlic pieces.

Notes

Nutrition

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