These Brown Butter Garlic Mashed Potatoes are rich, creamy, and full of deep, savory flavor. The nutty aroma of browned butter combines perfectly with mellow, roasted garlic and a touch of tangy cream cheese, making this side dish incredibly indulgent and comforting.

Why You’ll Love This Recipe

I love how this dish turns simple mashed potatoes into something extraordinary. The browned butter adds a toasty richness I can’t get enough of, and the roasted garlic brings a gentle sweetness that’s never overpowering. It’s easy to make, uses just a few staple ingredients, and pairs with everything from holiday roasts to weekday dinners. Plus, I can prep it in advance and reheat without losing that creamy goodness.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs potatoes (Russet or Yukon Gold)
1 head garlic
5 tablespoon unsalted butter
3 tablespoon cream cheese
½ cup whole milk (warm or hot)
Salt and pepper to taste

Directions

I start by roasting the garlic. I slice off the top third of a whole garlic head, drizzle it with oil, wrap it in foil, and roast it at 400°F for about 20–30 minutes until it’s soft and golden. Once it cools, I squeeze out the cloves.
While the garlic roasts, I peel and cut the potatoes into large chunks. I place them in a pot, cover them with cold water by about an inch, season the water generously with salt, and boil them for 20–30 minutes until they’re fork-tender.
As the potatoes cook, I brown the butter. I melt it in a pan over medium heat, stirring constantly. It foams, then turns golden and smells nutty—at that point, I pull it off the heat.
After draining the potatoes, I return them to the pot and add the roasted garlic, browned butter, cream cheese, and warm milk. I mash everything together until it’s smooth and creamy, then season with salt and pepper to taste.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

For a dairy-free version, I swap the milk and cream cheese with plant-based alternatives.
I like to add fresh chopped herbs like parsley, chives, or thyme for a fragrant twist.
To make them cheesy, I stir in shredded Parmesan or cheddar while mashing.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of milk and warm them gently on the stovetop or in the microwave until hot and creamy again.

FAQs

How do I prevent my mashed potatoes from becoming gummy?

I avoid overmixing and use a hand masher or potato ricer. Tools like blenders or food processors can overwork the starch and turn the potatoes gluey.

Can I make these mashed potatoes ahead of time?

Yes, I often make them the day before. I keep them in the fridge and reheat with a bit of milk to restore their silky texture.

What type of potatoes work best for this recipe?

I prefer Russet for a fluffy mash or Yukon Gold for a creamier texture. Sometimes I even mix both for the best of both worlds.

Can I use minced garlic instead of roasted?

I can, especially if I’m short on time. I sauté it in the browned butter until fragrant to mellow out the sharpness.

How can I make this recipe vegan?

I replace the butter with plant-based butter, use vegan cream cheese, and substitute the milk with almond, oat, or soy milk.

Conclusion

These Brown Butter Garlic Mashed Potatoes are a luxurious twist on a classic comfort food. I love serving them as a side dish for everything from holiday meals to casual dinners. The deep flavors and creamy texture always make them a standout on the table.

Brown Butter Garlic Mashed Potatoes

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Author: Sue
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Side Dish
Method: Boiled and Mashed
Cuisine: American
Diet: Vegetarian

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Description

These Brown Butter Garlic Mashed Potatoes are rich, creamy, and full of deep, savory flavor. The nutty aroma of browned butter and mellow, roasted garlic creates a luxurious twist on classic mashed potatoes.

Ingredients

2 lbs potatoes (Russet or Yukon Gold)
1 head garlic
5 tbsp unsalted butter
3 tbsp cream cheese
½ cup whole milk (warm or hot)
Salt and pepper to taste

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Instructions

Preheat oven to 400°F. Slice off the top third of the garlic head, drizzle with oil, wrap in foil, and roast for 20–30 minutes until soft and golden. Let cool, then squeeze out the cloves.
Peel and cut potatoes into large chunks. Place in a pot, cover with cold salted water, and boil for 20–30 minutes until fork-tender.
Meanwhile, melt butter in a pan over medium heat, stirring constantly until it foams and turns golden brown. Remove from heat once it smells nutty.
Drain the potatoes and return to the pot. Add roasted garlic, browned butter, cream cheese, and warm milk.
Mash until smooth and creamy. Season with salt and pepper to taste. Serve warm.