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Rosemary potatoes topped with browned butter.

Rosemary Browned Butter Mashed Potatoes

  • Author: Jessie
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 4-6 1x
  • Category: Side Dish
  • Cuisine: American
  • Diet: Vegetarian

Description

These elegant mashed potatoes are perfect for a dinner party!


Ingredients

Scale
  • 2 pounds yellow or Yukon Gold potatoes, peeled and quartered
  • kosher salt, to taste
  • 6 Tablespoons unsalted butter
  • 2 cloves garlic, peeled and lightly smashed
  • 3 sprigs fresh rosemary
  • 1/2 cup half and half
  • fresh cracked black pepper, to taste

Instructions

Cook the Potatoes:

  1. Add potatoes to a large pot and cover with cold water. Add a pinch of kosher salt, cover the pot with a lid, and bring to a boil over medium heat (this can take 15-25 minutes). Once the potatoes reach a boil, cook 10-15 minutes more until they are easily pierced with a fork. Drain and set aside. Return empty potato pot to the stove.

Brown the Butter:

  1. Add butter, garlic cloves, and rosemary sprigs to the empty potato pot. Cook on low heat, stirring constantly, until butter has melted and just begun to brown, about 5-10 minutes.
  2. Remove garlic and rosemary from browned butter; discard or compost. (You can save some of the crispy rosemary for a garnish if you'd like!)
  3. Reserve a few spoonfuls of browned butter for topping the potatoes later.

Mash:

  1. Add half and half to the browned butter; stir to combine. Bring mixture to a low simmer, then turn off the heat. Note: The butter and half and half may look a bit separated here - that's ok! They don't need to form a thick or smooth sauce: We're just warming up the liquids so the potatoes mash more easily.
  2. Return potatoes to pot. Add a bit of salt and pepper, then mash until all of the browned butter is soaked up and potatoes are creamy.
  3. Taste potatoes; add extra salt and pepper as needed to help the flavors pop.
  4. Place mashed potatoes in a large serving dish or separate it into individual servings. Top with reserved brown butter. Serve immediately.

Notes

Additions and Substitutions. Add toppings (fresh chives or parsley, balsamic glaze, goat cheese, parmesan). Use red or russet potatoes in place of yellow potatoes if you prefer. Leave the potato peels on for extra texture if you like. Use sage or thyme in place of or in addition to the rosemary. Swap some or all of the half and half for milk, cauliflower cream sauce, or broth (chicken or turkey stock and parmesan broth are all tasty here).

Saving leftovers. Let leftover potatoes cool completely. Store in an airtight container in the fridge for up to 5 days or in the freezer for 3-6 months. 

Keywords: thanksgiving, fall, holiday