Browned butter and sautéed garlic give these mashed potatoes their rich, irresistible flavor.
These are our favorite mashed potatoes for Thanksgiving. The combination of browned butter and garlicky sautéed flavor makes them stand out—serve with turkey gravy or enjoy them on their own.
If you haven’t tried browned butter yet, it’s worth experimenting with. When done carefully and not burned, browned butter adds a deep, nutty richness that elevates simple dishes. Combined with sautéed garlic, it creates a savory base that makes these mashed potatoes especially memorable.
We prefer red potatoes for this recipe—their flavor and texture work beautifully. We usually leave the skins on and mash the potatoes slightly rustic so they have a bit of chunk. If you prefer a smoother mash, use russets, peel them, and mash until silky. Both approaches are great; the browned butter and garlic will shine either way.
Browned Butter and Garlic Mashed Potatoes
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Ingredients
- 6 medium red potatoes, scrubbed and diced (about 5 cups)
- 5 Tbsp butter
- 1 ½–2 tsp minced garlic
- ½ cup milk, more for creamier potatoes
- salt & pepper, to taste
Instructions
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Place diced potatoes in a pot of salted water. Bring to a boil and cook about 15 minutes, or until fork-tender. Drain and return potatoes to a large bowl.
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In a small saucepan, melt the butter over medium heat and cook until it turns golden and develops a nutty aroma, about 5–6 minutes. As the butter starts to brown, add the minced garlic and sauté briefly—watch carefully so the garlic and butter don’t burn. Remove from heat and pour the browned butter and garlic over the potatoes.
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Mash the potatoes with a handheld masher. Add milk a little at a time until you reach your desired consistency, then season with salt and pepper to taste. Serve warm.
Notes
Tip: For a creamier texture, heat the milk before adding so it blends smoothly into the hot potatoes. Taste and adjust garlic and salt levels to suit your preference.
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