Garlic Parmesan Browned Butter Mashed Potatoes Recipes

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CREAMY GARLIC-PARMESAN MASHED POTATOES



Creamy Garlic-Parmesan Mashed Potatoes image

Tired of plain mashed potatoes? Why not try adding something new?

Provided by CNM CATERING

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 50m

Yield 10

Number Of Ingredients 8

5 pounds potatoes, peeled and quartered
¼ cup butter
6 cloves garlic, minced
2 cups 2% milk
1 cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
1 teaspoon sea salt
½ teaspoon ground black pepper

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
  • While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
  • Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 43 g, Cholesterol 23.1 mg, Fat 8.1 g, Fiber 5.1 g, Protein 9.5 g, SaturatedFat 5 g, Sodium 365.8 mg, Sugar 4.2 g

GARLIC PARMESAN BROWNED BUTTER MASHED POTATOES



Garlic Parmesan Browned Butter Mashed Potatoes image

Get your pots and pans out! Garlic Parmesan Browned Butter Mashed Potatoes is the ultimate mashed potatoes recipe everyone will fall in love with. You haven't lived until you've tried mashed potatoes with browned butter!

Provided by Karina

Categories     Side Dish     Sides

Time 35m

Number Of Ingredients 5

3 pounds (1.5 kg) potatoes of choice ((Chat Washed, Yukon Gold or Russet Potatoes), peeled)
6 oz (185 g) unsalted butter
4 cloves garlic, (crushed)
1/2 cup grated parmesan cheese
1 cup milk ((more if needed))

Steps:

  • 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.

Nutrition Facts : Calories 398 kcal, Carbohydrate 31 g, Protein 10 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 72 mg, Sodium 171 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

CREAMY GARLIC MASHED POTATOES



Creamy Garlic Mashed Potatoes image

Six garlic cloves and Parmesan cheese add savory depth to Alton Brown's Creamy Garlic Mashed Potatoes, from Good Eats on Food Network.

Provided by Alton Brown

Categories     side-dish

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 5

3 1/2 pounds russet potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan

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.

ROASTED GARLIC PARMESAN MASHED POTATOES



Roasted Garlic Parmesan Mashed Potatoes image

It is the sweetness of the roasted garlic that makes these mashed potatoes so delicious.

Provided by Angel

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

6 cloves garlic, peeled
¼ cup olive oil
7 baking potatoes, peeled and cubed
½ cup milk
¼ cup grated Parmesan cheese
2 tablespoons butter
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
  • Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.
  • Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 34.2 g, Cholesterol 11.1 mg, Fat 10.8 g, Fiber 4.2 g, Protein 5.4 g, SaturatedFat 3.4 g, Sodium 222 mg, Sugar 2.2 g

BROWN BUTTER MASHED POTATOES



Brown Butter Mashed Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 12 servings

Number Of Ingredients 8

5 pounds Yukon gold potatoes
2 1/2 sticks (1 1/4 cups) salted butter, at room temperature
1 1/2 packages cream cheese (12 ounces total), at room temperature
1/2 cup half-and-half
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Milk, if needed, for thinning
Chopped fresh parsley, for garnish

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.

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