1-First Step: Preheat and Prepare the Garlic
Begin by preheating your oven to 400°F, which sets the stage for roasting the garlic to perfection. Take 1 head of garlic, peel away the excess papery layers while keeping it intact, and trim about 1/4 inch from the top to expose the cloves. Place the garlic on a piece of foil, drizzle it with olive oil, and sprinkle with salt and pepper to taste before wrapping it up tightly.
Bake the garlic for 40 to 70 minutes until the cloves turn soft and golden, adapting the time based on your oven. For dietary tweaks, if you’re aiming for a low-fat version, use less oil here. Once done, let it cool slightly, then squeeze out the roasted cloves and set them aside. This step adds a sweet, mellow flavor that pairs beautifully with the potatoes.

2-Second Step: Boil the Potatoes
Peel the 8-10 medium russet or Yukon gold potatoes if you prefer a smoother texture, though leaving skins on works for a rustic feel. Place them in a large pot, cover with water, and add 1 tablespoon kosher salt to the water for enhanced seasoning. For those watching sodium, use half the salt or a salt substitute.
Boil the potatoes for 15-25 minutes until they are easily pierced with a fork, ensuring they cook evenly. Once ready, drain them well to remove excess moisture, which helps prevent a watery mash. This step is crucial for achieving that fluffy base, and Yukon golds work especially well for creamier results in brown butter garlic mashed potatoes.

3-Third Step: Mash and Mix the Base
Put the drained potatoes into a stand mixer bowl with a paddle attachment, or use a masher if you prefer a chunkier texture. Add 1 cup of browned butter and the roasted garlic cloves, then mash on low speed until smooth. If you’re using a vegan substitute for butter, add it here to keep the mixture cohesive.
Aim to avoid overmixing to keep the potatoes light, which is key for brown butter garlic mashed potatoes. This step infuses the nutty butter flavor throughout, making the dish irresistible. For low-calorie adaptations, mix in less butter to control fat content.

4-Fourth Step: Incorporate Cream and Herbs
Now, add 1/2 cup sour cream or cream cheese, 1 cup heavy cream (or whole milk for a lighter option), 1 tablespoon finely chopped fresh chives, 2 teaspoons fresh thyme, 1 teaspoon finely chopped fresh sage, 1 teaspoon flakey sea salt, and 1/2 teaspoon freshly cracked black pepper. Whip everything together on low speed until creamy and fluffy, being careful not to overdo it.
This is where the magic happens, blending in fresh herbs for brightness and balancing the richness. If adapting for dairy-free diets, choose plant-based creams here. The result is a velvety texture that highlights the brown butter garlic mashed potatoes’ signature taste.

5-Final Step: Season and Serve
Adjust the seasoning to taste, adding more salt or pepper if needed, then transfer the mixture to a serving bowl. Garnish with extra fresh herbs and a sprinkle of flakey sea salt for a visually appealing finish. Serve immediately alongside your main course, as this dish complements proteins like grilled chicken or veggies.
The total time is about 1 hour, making it practical for busy schedules, and leftovers can be stored for later. For more potato inspiration, explore our loaded baked potato chicken casserole for a hearty variation. Remember, this recipe’s adaptability ensures it’s enjoyable for everyone.