Brown Butter Garlic and Herb Mashed Potatoes
Brown Butter Garlic and Herb Mashed Potatoes is a delicious recipe to be enjoyed year round! It's creamy, buttery, and herby - perfect combo!
Servings: 6 servings
- 8-10 Yukon Gold Potatoes, small to medium in size
- ½ cup sour cream
- ¾ cup heavy cream
- 1 stick salted butter
- 4 cloves garlic, diced
- 2 tsp onion powder
- 1 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh chives, chopped
- 2 tbsp fresh parsley, chopped
- Salt and Pepper, to taste
Bring large pot of water to a boil (enough water to completely submerge potatoes) Liberally salt water, about 1 tablespoon. Boil potatoes until fork tender.
In a separate pan, brown 1 stick of salted butter over medium low to medium heat. When butter is properly browned, it will be bubbly and brown on top. When it gets to this point, remove the butter from the heat. Add garlic to brown butter and set aside.
Once potatoes are fork tender, Drain water from potatoes and use a potato ricer or potato masher to mash the potatoes. Add brown butter, sour cream, heavy cream, onion powder, and salt and pepper. Then add chopped herbs. Mix thoroughly and taste to see if more salt or pepper are needed.
Garnish with parsley and chives.