Brown Butter Mashed Potatoes With Roasted Garlic Recipes

BROWN BUTTER MASHED POTATOES

Steps:

• Peel and wash the potatoes, then cut into small 1- to 2-inch chunks. Place the potatoes into into a large pot and fill with enough cold water to cover the potatoes by one inch, then salt with around two teaspoons of salt.
• Cover the pot and bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes are soft and you can easily insert a fork in them (around 25 minutes). Drain well in a colander.
• While the potatoes cook, melt the butter in a small pan over medium heat. When the butter begins to bubble and foam, lower the heat to medium-low and stir the butter occasionally, monitoring carefully so that the butter does not burn. Add the minced garlic. The butter will turn a deep caramel color and browned bits will accumulate in the bottom of the pan. Remove from heat.
• Add about half of the garlic browned butter to the potatoes, along with the cream cheese and half of the milk. Mash or beat the potatoes with a potato masher or electric mixer. Taste the potatoes and add salt (1/2 teaspoon at a time, if necessary) and the 1/4 teaspoon pepper, along with any additional milk as needed to the potatoes and stir.
• Serve the mashed potatoes either individually plated or family style with the remaining garlic browned butter for drizzling over the top of the potatoes. Garnish with chopped chives, green onions, or parsley, if desired.

CREAMY GARLIC MASHED POTATOES

Steps:

• Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
• Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

BROWN BUTTER MASHED POTATOES

Steps:

• Peel the potatoes, rinse in cold water and cut into fourths. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
• Meanwhile, add the butter to a saucepan over medium heat. Allow the butter to brown, 2 to 3 minutes, being careful not to burn it. Swirl the pan as you go, stopping when the solids turn medium to deep golden brown.
• Drain the potatoes, then return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
• Add the cream cheese, half-and-half, cream, some salt and pepper and three-quarters of the brown butter to the pot and stir to combine. If the mixture needs thinning, add some milk. Check the seasonings, adding salt and pepper to taste. Drizzle the remaining brown butter over the top. Sprinkle with fresh parsley.