Brown Butter Garlic Mashed Potatoes (No Lumps)
There’s something undeniably comforting about a bowl of mashed potatoes, especially when they’re elevated with rich, nutty brown butter and fragrant garlic. If you’re looking for a side dish that’s both indulgent and smooth, you’ve just found your new favorite: Brown Butter Garlic Mashed Potatoes (No Lumps). This recipe takes the classic garlic mashed potatoes up a notch by incorporating browned butter, which adds a toasty depth of flavor that will have everyone asking for seconds. Plus, these mashed potatoes come out perfectly silky every time—no lumps in sight!
Why Brown Butter Garlic Mashed Potatoes (No Lumps) is Worth Your Time
Mashed potatoes are a staple in many kitchens, but what sets this version apart is the technique and ingredients that guarantee a luscious texture and rich flavor. Brown butter, also known as beurre noisette, brings a warm, caramelized aroma that complements the garlic beautifully. The careful mashing technique ensures your potatoes are creamy and lump-free, making this dish a perfect match for everything from weeknight dinners to holiday feasts. Whether you’re serving it alongside a roast or adding it to your favorite comfort food spread, these mashed potatoes will instantly elevate your meal.
What We’re Using
- 2 pounds russet potatoes, peeled and cubed – Russets are ideal for their starchy texture, which yields fluffy, smooth mashed potatoes.
- 1/2 cup unsalted butter – For browning and that rich, nutty flavor.
- 4 cloves garlic, minced – Infuses the potatoes with savory depth.
- 1/2 cup whole milk – Adds creaminess and helps achieve that perfect consistency.
- Salt, to taste – Enhances all the flavors.
- Black pepper, to taste – Adds just the right amount of spice.
- Chives, chopped for garnish – A fresh, mild onion flavor and a pop of color.
Before You Start: Equipment
- Large pot – For boiling the potatoes evenly.
- Colander – To drain the potatoes thoroughly after boiling.
- Large skillet – For browning the butter and cooking the garlic.
- Potato masher or ricer – Essential for achieving that smooth, lump-free texture.
- Mixing bowl – To combine your ingredients before serving.
- Wooden spoon or spatula – For stirring and folding the ingredients together gently.
Brown Butter Garlic Mashed Potatoes (No Lumps): How It’s Done
Step 1: Prepare and Boil the Potatoes
Start by peeling your russet potatoes and cutting them into evenly sized cubes. This helps them cook uniformly. Place the potato cubes in a large pot and cover with cold water by about an inch. Add a pinch of salt to the water, then bring it to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer until they are fork-tender, about 15-20 minutes. Be careful not to overcook, or they might absorb too much water.
Step 2: Brown the Butter and Sauté Garlic
While the potatoes are cooking, melt the unsalted butter in a large skillet over medium heat. Keep a close eye on it and stir occasionally as the butter melts and begins to turn golden brown. You’ll notice a nutty aroma—that’s the magic of brown butter! Add the minced garlic to the browned butter and sauté for about 1-2 minutes until fragrant, but not burnt. Remove from heat to avoid bitterness.
Step 3: Drain and Dry the Potatoes
Once your potatoes are tender, drain them thoroughly in a colander. To ensure no excess water makes your mashed potatoes runny, return the drained potatoes to the warm pot and place it back on low heat for a minute or two. This step dries out the potatoes slightly, which is key for fluffy, lump-free mashed potatoes.
Step 4: Mash the Potatoes
Using a potato masher or ricer, mash the potatoes until smooth. If you want to ensure absolutely no lumps, a ricer is your best bet. This is the moment where texture is everything, so take your time to mash thoroughly.
Step 5: Combine Ingredients and Season
Pour the brown butter and garlic mixture over the mashed potatoes. Add the whole milk gradually while stirring gently with a wooden spoon or spatula until you reach your desired creamy consistency. Season with salt and freshly ground black pepper to taste. Mix well but carefully so you don’t overwork the potatoes.
Step 6: Garnish and Serve
Transfer your Brown Butter Garlic Mashed Potatoes (No Lumps) to a serving bowl. Sprinkle chopped chives on top for a fresh, colorful garnish. Serve immediately and enjoy the rich, velvety goodness!
Flavor-Forward Alternatives
- Add roasted garlic instead of raw for a sweeter, milder garlic flavor.
- Mix in some grated Parmesan cheese for an extra savory twist.
- Stir in caramelized onions for a touch of sweetness and depth.
- Use half and half instead of whole milk for a creamier texture.
- Top with crispy fried shallots or bacon bits for added crunch and flavor.
Notes from the Test Kitchen
- Russet potatoes are the star here because their high starch content makes for the fluffiest mash. Waxy potatoes tend to be gluey when mashed.
- Be patient when browning butter. It can go from perfectly browned to burnt quickly. Remove from heat as soon as it turns golden and smells nutty.
- Don’t skip drying the potatoes after draining. This step prevents watery mashed potatoes and ensures the best texture.
- For the smoothest results, use a potato ricer instead of a masher.
Freezer-Friendly Notes
Brown Butter Garlic Mashed Potatoes (No Lumps) freeze beautifully, making them a fantastic make-ahead side dish.
- Allow the mashed potatoes to cool completely before freezing.
- Portion into airtight containers or heavy-duty freezer bags, removing as much air as possible.
- They can be frozen for up to 3 months.
- To reheat, thaw overnight in the refrigerator, then warm gently on the stovetop or in the microwave, stirring occasionally. Add a splash of milk or butter to refresh the creamy texture.
Quick Questions
Can I use other types of potatoes for this recipe?
While russet potatoes are preferred for their fluffy texture, you can use Yukon Golds for a creamier, slightly buttery mash. However, avoid waxy potatoes like red potatoes as they can result in a gummy texture.
How do I ensure there are no lumps in my mashed potatoes?
The key is to use a potato ricer or fine masher and to mash while the potatoes are hot. Also, drying them well after boiling and gradually adding warm milk helps achieve a smooth, lump-free consistency.
Can I make Brown Butter Garlic Mashed Potatoes ahead of time?
Yes! You can prepare the mashed potatoes a day ahead, store them in the refrigerator, and gently reheat them before serving. Adding a little extra milk or butter during reheating will help maintain their creamy texture.
What can I serve with Brown Butter Garlic Mashed Potatoes?
This dish pairs perfectly with roasted meats, grilled vegetables, or a fresh salad. For a complete comfort meal, try pairing it with Garlic Butter Pull Apart Rolls or a creamy casserole.
Our Most-Loved Recipes
- Garlic Mashed Potatoes – A classic side with a garlic twist.
- Creamy Potato Au Gratin – A cheesy, baked potato favorite perfect for special occasions.
- Garlic Butter Pull Apart Rolls – Soft, buttery rolls that complement any meal.
Save & Share
If you loved this recipe for Brown Butter Garlic Mashed Potatoes (No Lumps), save it for later and share it with friends and family. It’s the kind of comfort food that brings people together and makes any meal feel like a celebration.
Brown Butter Garlic Mashed Potatoes (No Lumps) are a simple upgrade to the traditional mashed potato that bring a deep, savory flavor and a perfectly smooth texture to your table. With just a handful of ingredients and some easy steps, you’ll have a crowd-pleasing side dish that’s ready to steal the spotlight. Whether it’s a cozy family dinner or a holiday feast, these mashed potatoes are sure to become a beloved classic in your recipe collection.
Share on Pinterest
Brown Butter Garlic Mashed Potatoes (No Lumps)
Ingredients
Equipment
Method
- Start by peeling your russet potatoes and cutting them into evenly sized cubes. Place the potato cubes in a large pot and cover with cold water by about an inch. Add a pinch of salt to the water, then bring it to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer until fork-tender, about 15-20 minutes.
- While the potatoes are cooking, melt the unsalted butter in a large skillet over medium heat. Stir occasionally as the butter melts and begins to turn golden brown. Add the minced garlic to the browned butter and sauté for about 1-2 minutes until fragrant, but not burnt. Remove from heat.
- Once the potatoes are tender, drain them thoroughly in a colander. Return the drained potatoes to the warm pot and place it back on low heat for a minute or two to dry out the potatoes slightly.
- Using a potato masher or ricer, mash the potatoes until smooth and lump-free.
- Pour the brown butter and garlic mixture over the mashed potatoes. Add the whole milk gradually while stirring gently with a wooden spoon or spatula until you reach your desired creamy consistency. Season with salt and freshly ground black pepper to taste. Mix well but carefully so you don’t overwork the potatoes.
- Transfer your mashed potatoes to a serving bowl. Sprinkle chopped chives on top for garnish. Serve immediately and enjoy!
Notes
- Russet potatoes give the fluffiest texture; avoid waxy potatoes to prevent gummy mash.
- Watch the butter closely when browning to avoid burning and bitterness.
- Dry the potatoes after draining to prevent watery mashed potatoes.
- Use a potato ricer for the smoothest, lump-free texture.
- Brown Butter Garlic Mashed Potatoes freeze well; cool completely before freezing and thaw overnight before reheating.
