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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.
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
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
- 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.
- 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 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.
- 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.
- 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.
- 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.
Recipe FAQ’s
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.
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve just made your coq au vin with your buttery, stir-fried green beans, AMAZING parmesan roasted carrots and this mash (albeit without browning the butter) for hubby and friends. The compliments came quick and fast. Those carrots are a game-changer! As always, I’ve pointed my friends to your website, refused the compliments and stated “I just follow Karina’s instructions”. Thank you yet again for an amazing meal!
Amazing recipe! Wasn’t time consuming either. Simple!
Gracias por esta recete de puré es exquisiiiiiita, extraordinario su sabor con una chuleta de cerdo a las yerbas
Karina,
You are such a wonderful chef! Thank you for sharing so many wonderful recipes with us. I used many of your recipes for Thanksgiving and everyone loved…EVERYTHING:). I ended up not enjoying it as much because I was pretty tired. (I have MS) I saw your recipe for the Prime Rib Roast and these yummy garlic parmesan browned butter mashed potatoes and KNEW..this was going to be my menu for Christmas this year! I tested out the potatoes as it was similar to how I had made them, but not with the browned butter, I had just put butter in while hot. Oh MY!!! I could have eaten the entire pot….and been one happy camper! My question for you is what type of cooking pans for searing and preparing these dishes do you use, that you prefer the most? Thank you again; you should have a restaurant!