Brown Butter Garlic & Herb Mashed Potatoes Recipe

Brown Butter Garlic and Herb Mashed Potatoes are a creamy, buttery, and herb-filled side that shines year-round and especially at holiday meals. The brown butter adds a toasty depth, while sour cream and fresh herbs keep the potatoes bright and rich.

This mashed potato recipe is simple but full of flavor. Generous amounts of garlic, a touch of onion powder, and a blend of fresh herbs—parsley, rosemary, thyme, and chives—combine with brown butter and sour cream to create a luxurious, savory side. It’s easy to prepare, yet impressive enough to serve at holiday dinners.

The Best Mashed Potatoes Ever

Mashed potatoes are a beloved side for many families. I experimented with this recipe while preparing for Thanksgiving to see if I could elevate the classic. After testing different potato varieties, technique, and ratios of dairy and butter, I settled on a combination that delivers rich, smooth, and fluffy results.

When choosing potatoes, I compared russets to Yukon Golds. Russets can be drier and absorb more butter and cream, which can make you add extra amounts to reach the desired creaminess. Yukon Golds, on the other hand, produced light, airy, and creamy mashed potatoes with less effort. I briefly tried a 50/50 mix of russet and Yukon, but it leaned too starchy for my taste. Ultimately, Yukon Golds were the clear winner for this recipe.

How to Make Mashed Potatoes

I usually peel the potatoes for a smooth result, though leaving the skins on is fine if you prefer a more rustic texture. Both approaches work well; choose what you like.

• Fill a large pot with water and bring it to a rolling boil. Heavily salt the water—this seasons the potatoes from the inside. Boil until the potatoes are fork-tender.
• Drain the potatoes, then mash. A potato ricer yields the smoothest texture, but a traditional masher works perfectly if you prefer a bit of texture.
• Brown the butter in a skillet over medium-low heat until it develops a nutty aroma and golden bits. Remove from heat and add the diced garlic to the brown butter so the garlic softens without burning.
• Combine the mashed potatoes with the brown butter and garlic, sour cream, heavy cream, and onion powder. Fold in the chopped rosemary, thyme, chives, and parsley. Season with salt and pepper to taste. If you like a little heat, add red pepper flakes to individual servings rather than the whole batch.

These potatoes pair wonderfully with hearty mains like chicken-fried steak, garlic butter steak bites and potatoes, or garlic butter wings. They also make a cozy, flavorful addition to any weeknight meal.

More Mashed Potato Recipes

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Twice Baked Mashed Potatoes

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Red Skin Mashed Potatoes

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Cheesy Mashed Potatoes

Main Course

Blue Cheese Mashed Potatoes with Toasted Breadcrumbs

Brown Butter Garlic and Herb Mashed Potatoes

By Britney

Prep: 30 mins

Cook: 40 mins

Total: 1 hr 10 mins

Servings: 6 servings

Brown Butter Garlic and Herb Mashed Potatoes are creamy, buttery, and herby — an ideal side for gatherings and weeknight dinners alike.

Equipment

• Pot
• Mixing Bowl
• Potato Masher or Ricer
• Skillet

Ingredients

• 8-10 Yukon Gold potatoes, small to medium
• 1/2 cup sour cream
• 3/4 cup heavy cream
• 1 stick salted butter (for browning)
• 4 cloves garlic, diced
• 2 tsp onion powder
• 1 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh chives, chopped
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions

• Bring a large pot of water to a boil—enough to cover the potatoes. Generously salt the water (about 1 tablespoon). Boil the potatoes until fork-tender.
• While the potatoes cook, brown the stick of salted butter in a skillet over medium-low to medium heat. When the butter foams and develops golden brown bits and a nutty aroma, remove it from the heat. Stir in the diced garlic so it warms in the butter without burning.
• Drain the potatoes and return them to the pot or a bowl. Use a potato ricer for the smoothest texture, or a masher if you prefer some rustic lumps. Add the brown butter and garlic, sour cream, heavy cream, onion powder, and salt and pepper. Fold in the chopped herbs and mix until well combined. Taste and adjust seasoning as needed.
• Garnish with additional parsley and chives before serving.

Nutrition

Calories: 300kcal

Nutrition information is an estimate and should be used as an approximation.