Brown Butter Roasted Garlic Mashed Potatoes

Creamy brown butter roasted garlic mashed potatoes with crispy sage and thyme. Rich, savory, and perfect for holiday dinners or cozy weeknights.

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Mashed potatoes are always a crowd-pleaser, but this version takes things to the next level with brown butter, sweet roasted garlic, and crispy fried herbs. These mashed potatoes are rich, luxurious, and bursting with savory flavor.

Perfect for the holidays, special occasions, or just upgrading your weeknight dinner, these brown butter roasted garlic mashed potatoes are simple to make yet taste gourmet. The roasted garlic adds soft, caramelized sweetness, while the brown butter enhances everything with deep, nutty notes. The fresh herbs fried directly in the butter infuse it with even more flavor and make the perfect garnish.

Ingredients

Potatoes: use russets for fluffier mashed potatoes or Yukon gold for creamier mashed potatoes.
Garlic: we are roasting the garlic, which really mellows out the flavor, so we will be using a whole head of garlic.
Butter: use high quality unsalted butter.
Milk: helps make this mash super creamy.
Sour cream: adds flavor, richness and creaminess.
Herbs: fresh sage and thyme to flavor the brown butter and garnish.
Salt: add salt while boiling the potatoes to enhance the flavor and salt the mashed potatoes at the end to your liking.

Equipment

Large pot
Cutting board and knife
Stainless steel pan
Peeler
Potato masher

Instructions

Roast the Garlic:
Preheat oven to 400°F. Slice the top off a whole head of garlic to expose the cloves. Drizzle with olive oil and season with salt, wrap in foil, and roast for 35-40 minutes, until soft and golden. Let cool slightly, then squeeze out the garlic cloves.

Cook the Potatoes:
Peel and chop potatoes into large chunks. Place in a large pot and cover with cold, salted water. Bring to a boil and cook 15-20 minutes, until fork tender. Drain and return potatoes to the warm pot.

Brown the Butter & Fry Herbs:
In a medium frying pan, melt butter over medium heat. Add sage leaves and thyme sprigs. Continue cooking, stirring occasionally, for 5-7 minutes, until the butter turns golden brown and herbs become crisp. Remove herbs and set aside for garnishing. Reserve the butter.

Mash the Potatoes:
Add roasted garlic, sour cream, milk, and half of the brown butter to the potatoes. Mash until smooth and creamy, adding more milk if needed. Season with salt to taste.

Serve:
Transfer mashed potatoes to a serving dish. Pour remaining brown butter over the top and garnish with the crispy sage and thyme. Serve warm.

What to Serve with Brown Butter Roasted Garlic Mashed Potatoes

Appetizer: Pear, Blue Cheese and Honey Crostini
Entree: Apple Cider Braised Chicken Thighs
Dessert: Cinnamon Roll Sugar Cookies
Cocktail: Fall Apple Cider Margarita

Tips

•  Use the right potatoes: Yukon Gold potatoes make ultra-creamy mashed potatoes with a buttery flavor, while russets are lighter and fluffier.
• Brown the butter carefully: Once it turns golden and smells nutty, remove it from the heat immediately to prevent burning.
• Infuse the butter with herbs: Frying the sage and thyme in the butter gives it incredible flavor—don’t skip this step!
• Don’t over mix: Overworking potatoes can make them gummy. Mash gently for a fluffy texture.
• Warm the milk before adding: Avoid cooling down the potatoes by using warm or room temperature milk.

Substitutions

Milk: Use half-and-half, heavy cream, or even unsweetened oat milk for a dairy-free version.
Sour cream: Greek yogurt, cream cheese, or crème fraîche make great substitutes.
Sage & thyme: Try rosemary or chives for a different flavor profile.

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If you make this Brown Butter Roasted Garlic Mashed Potatoes, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!