Brown butter mashed potatoes might be my new favorite side dish. I mean, is there anything that doesn’t taste better when made with brown butter?! And because that’s not enough, I added crispy garlic for an extra texture and garlicky flavor. It’s absolutely delicious! It’s the perfect side dish that goes with anything. I love it with meatballs aka. Kufte, roasted chicken, or extra veggies on the side. Plus, it’s very easy to make and ready in no time.
How to make Brown butter?
Brown butter is very easy to make. All you need is butter and a little bit of time. Place the desired amount of butter in a saucepan. Cooking on low to medium heat, let it simmer for a few minutes. Stir or swirl the pan occasionally. It will start foaming up and changing color, but make sure not to burn it. Once you see the milk solids at the bottom of the pot turning dark and the liquid turning dark amber with a nutty, toasty smell, the brown butter is ready. The incredible aroma from browning the butter is one of a kind.
What does brown butter taste like?
Browned butter has a slightly sweet and toasty flavor, similar to toffee. It has a great depth of flavor that makes sauces and baked goods extra special and delicious.
Brown butter vs. clarified butter or ghee
Clarified butter is very similar to ghee. When butter is melted, it creates a foam on top, and the milk solids (protein) sink to the bottom. Once that happens, the liquid can be removed and strained, which makes clarified butter. To make ghee, you do the same, except leave the liquid to cook a bit longer and develop a more toasted flavor. Strain it, and you have ghee. In brown butter, the milk solids are not strained out but left in for an extra toffee-like flavor.
Clarified butter: cook ➙ foam up ➙ milk solids sink to the bottom ➙ strain.
Ghee: cook ➙ foam up ➙ milk solids sink to the bottom ➙ cook till amber but don’t burn the milk solids ➙ strain.
Brown Butter: cook ➙ foam up ➙ milk solids sink to the bottom ➙ cook till dark amber but don’t burn the milk solids ➙ don’t strain.
Now, knowing how to make brown butter, let’s make this mashed potato recipe.
How to make brown butter mashed potatoes?
Peel and add the potatoes to a pot. Fill with water and add a good pinch or two of salt. Let them boil till a fork can easily go in and out of a potato. While the potatoes are boiling make the brown butter.
If you want to add garlic, you can sauté some chopped garlic with some of the brown butter till crispy. Garlic cooks fast, so be careful not to burn it.
Once the potatoes are ready, drain the water and mash the potatoes using a potato masher. Add the brown butter, hot milk, salt & pepper, and mash more, until smooth. Adjust the seasoning to your liking. Top it off with the crispy garlic and drizzle a bit more of the brown butter. Serve warm with your favorite meat or veggies.
How to store mashed potatoes?
You can store the brown butter mashed potatoes in an airtight container in the fridge for up to five days or freeze them for up to a month or two. To defrost, put it in the oven for a few minutes till soft. You might need to add a bit of butter or milk if it’s too dry.
More savory recipes:
KUFTE-THE BEST ZUCCHINI AND CHEESE MEAT PATTIES – These meat patties will go perfectly with this recipe. They are packed with flavor and so comforting. You won’t be disappointed!
SPLIT PEA VEGETABLE SOUP – Veggie soup that is so delicious and nutritious. It’s easy to make and perfect for a chilly day or just as a light meal.
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BROWN BUTTER MASHED POTATOES WITH CRISPY GARLIC RECIPE
- 1 kg Russet Potatoes, 2.2 lbs
- 3 tbsp Brown Butter, extra for drizzling on top
- 130 ml Milk, 1/2 cup
- Salt & black pepper to taste
- 2 Garlic cloves, optional
- Peel and add the potatoes to a pot filled with water, at least two fingers above the potatoes. Add a good pinch or two of salt. Boil till the potatoes are tender, or a fork goes in with ease.
- While the potatoes are boiling make the brown butter. In a saucepan add about 5-6 tbsp butter. Cook on med heat, stirring or swirling the pan occasionally. It will start to foam and the milk solids will sink to the bottom. Make sure not to burn them. When the liquid has turned dark amber, it's ready.
- Chop the garlic and cook it with a little bit of the brown butter. It will brown fast so make sure you don't burn it. Set aside when ready.
- Warm up the milk.
- Drain the water and mash the potatoes. Add the brown butter, hot milk, salt & black pepper. Mash till smooth and creamy. Add the crispy garlic on top and drizzle extra brown butter. Serve with your favorite meat or veggies. Enjoy!