Guest blogger Karina from Cafe Delites has a great food lovers blog and tons of yummy recipes you’ll want to test out! So drop by and cook away. Today’s feature is a simple, killer recipe to elevate home comfort.
Garlic Parmesan Browned Butter Mashed Potatoes
My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavor! Life is too short for bland and boring. It’s about finding balance and falling in love with food all over again!
There are mashed potatoes, and then there are MASHED POTATOES! Browned Butter Mashed Potatoes are in a realm of their own with irresistible garlic and parmesan flavors.
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!
Browned butter is like liquid gold, adding a deliciously fried nutty taste and aroma to anything… especially a classic mash. Our browned butter love affair began years ago, drizzling it over and mixing it into everything. Browned butter everywhere!
Looking at a pot full of boiled potatoes, I thought “wait a second” Why don’t I put browned butter in the mashed potatoes? Why haven’t I ever done that? And with crispy garlic pieces! Hold me! All of your neighbors will smell the buttery fried garlic wafting in their windows. The joy you will go through pouring browned butter into your potatoes may feel a little over exaggerated, but you’re not alone!
- 3 pounds (1.5 kg) potatoes of your choice peeled
- 6 oz (185 g) unsalted butter
- 4 cloves garlic, crushed
- 1/2 cup grated parmesan cheese
- 1 cup milk (more if needed)
Peel potatoes and cut into large chunks. Boil in salted water for 20 minutes or until fork tender (not falling apart).
When butter begins to foam, add the crushed garlic and reduce heat to medium. Stir continuously and swirl the pan until the butter begins to change color 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.
Note: *If using a hand beater, it’s important not to over beat them, as they can turn gooey.