Brown Butter Mashed Potatoes (Printer-Friendly)
Creamy potatoes blended with nutty browned butter and Parmesan cheese for a rich, ultra-smooth side.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
1.36 kg Yukon gold or Russet potatoes, peeled and cut into 2-4 cm cubes
02 -
120 g unsalted butter
03 -
4 cloves garlic, crushed
04 -
240 ml whole milk
05 -
100 g Parmesan cheese, grated
06 -
3.75 g salt, or to taste
07 -
2.5 g ground white pepper
# Steps to Prepare:
01 -
Place cubed potatoes in a large pot, cover with cold salted water, and simmer for 15 to 20 minutes until fork tender. Drain well and transfer to a large bowl.
02 -
Melt butter in a saucepan over medium heat. Add crushed garlic, reduce to medium-low, and cook stirring until the butter is golden brown and fragrant, approximately 4 to 5 minutes. Remove from heat and strain through a fine mesh sieve, reserving the crispy garlic if desired.
03 -
Using a potato masher or hand mixer, mash potatoes with milk, grated Parmesan, half the browned butter, salt, and pepper until smooth. Adjust milk as needed for desired consistency.
04 -
Drizzle mashed potatoes with the remaining browned butter, garnish with reserved crispy garlic and extra Parmesan if desired. Serve immediately.
# Extra Cooking Tips:
01 -
Rinsing peeled potato cubes under cold water before boiling reduces starch and carbohydrate content.
02 -
For best results, cut potatoes uniformly to ensure even cooking.
03 -
Salt the cooking water generously to enhance flavour throughout the potatoes.
04 -
Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze for up to 10 months.