My favorite kind of potatoes: mashed potatoes! Not only is it just mashed potatoes, but I have am elevated, delicious Mashed Potatoes with Roasted Garlic and Browned Butter recipe for you to fall in love with.
Why I Love This Recipe
This recipe is so good that can have these as a side dish or just simply on their own. I know mashed potatoes are typically simple to make and very to-the-point, but while the holidays approach, I wanted to share one of mine with a little extra flavor and warmth! Roasted garlic. Now, don’t be intimidated. Roasted garlic is very easy to make and it will not make your potatoes too “garlicky” or smelly. In my opinion, roasting the garlic gives it this warm, nutty, slightly sweet flavor that mellows out that strong garlic scent. You can find the directions for roasting garlic here: (Roasted Garlic)
Ingredients:
- 4 lbs Potatoes (I used Idaho)
- Salt
- 1 stick butter
- 2 heads Roasted Garlic (about 2 tbsp mashed)
- 1.5 cups heavy whipping cream
- 2 tsp garlic powder
Directions:
- Peel your potatoes, quarter them (they’ll cook faster) and put them in a big pot of salted water. Bring to a boil then simmer for about 20-30 minutes until cooked through. This will depend on the size of your potatoes.
- When your potatoes are done, drain them and set aside.
- Meanwhile, in a small skillet or pan, melt the butter and continue simmering on low heat until the the bubbling disappears and the butter browns slightly. (About 10 minutes)
- Carefully, pour the butter into the potatoes with the heavy cream, roasted garlic cloves and garlic powder and mash really well.
- Add some salt if needed to your liking.
Enjoy and happy cooking!
Mashed Potatoes w/ Roasted Garlic and Browned Butter
Ingredients
- 4 lbs potatoes I use Idaho potatoes
- salt for taste
- 1 stick butter
- 2 heads roasted garlic about 2 tbsp mashed
- 1.5 cups heavy whipping cream
- 2 tsp garlic powder
Instructions
- Peel your potatoes, quarter them (they’ll cook faster) and put them in a big pot of salted water. Bring to a boil then simmer for about 20-30 minutes until cooked through. This will depend on the size of your potatoes.
- When your potatoes are done, drain them and set aside.
- Meanwhile, in a small skillet or pan, melt the butter and continue simmering on low heat until the the bubbling disappears and the butter browns slightly. (About 10 minutes)
- Carefully, pour the butter into the potatoes with the heavy cream, roasted garlic cloves and garlic powder and mash really well.
- Add some salt to your liking.
I’ve not tried browned butter in mash before, but I LOVE the idea. There’s probably nothing nicer than browned butter – also adds a lot to scrambled eggs!