Roasted Garlic Mashed Potatoes with Browned Butter

Steps

• Roasted garlic mashed potatoes

• 1

  Preheat the oven to 400 F. Individually wrap the heads of garlic in foil. Roast them at 400 F for about 40 minutes, until the garlic cloves are very tender. Carefully remove the foil, and allow the garlic heads to cool. Peel the crispy exterior layers, then squeeze the soft, squishy cloves into a small bowl.  Set aside.
• 2

  Wash and peel the potatoes and peel the six cloves of garlic. Chop the potatoes into 1 ½ – 2” pieces, and place them into a large pot along with the garlic. Pour cold water into the pot to cover the potatoes by just over an inch. Generously season the water with kosher salt, and bring the pot to a boil. Boil for about 7-8 minutes, or until you can easily pierce a potato with a fork. Turn off the heat.

   

  
• 3

  While the potatoes are boiling, set a small saucepan over low heat.  Add the butter, whole milk, and thyme sprigs.  Let the butter melt into the milk, stir occasionally. Keep warm. 
• 4

  Once the potatoes are tender, drain the water and return the pot to the oven top.  Let the potatoes dry out for about 2-3 minutes. Add a pinch of salt and all of the roasted garlic to the potatoes, then use a potato masher to mash everything together as thoroughly as possible.

  
• 5

  Pour in the warm milk mixture, and discard the thyme sprigs. Stir until thoroughly combined. Taste, and season with salt and pepper until it’s delicious. Cover the pot with a lid, and keep warm while you make the browned butter.

  

• Browned butter

• 1

  Place a heat-proof bowl near the stovetop.  
• 2

  Cut the butter into 2 tablespoon cubes. Heat a light-colored pan over medium heat, and melt the butter, stirring constantly, until it begins to sizzle and foam. Keep cooking the butter, still stirring constantly, for another 6-7 minutes until it transforms into a dark golden color. Cook another minute or so until browned. Immediately pour it into the heat-proof bowl to stop the cooking process.

  
• 3

  Serve the browned butter alongside the roasted garlic mashed potatoes, and allow your guests to spoon some onto their serving of potatoes!

• Notes

• 1

  Use a light-colored pan to make the browned butter so you can easily see when it’s ready.
  Tiny dark-colored particles will develop in the butter as it browns, and this is totally normal!

  Pro tip

  1. Warming the milk and butter helps it blend into the hot potatoes without compromising the texture of the final mashed potatoes.
  2. Let the boiled potatoes dry out a little before adding any liquids. They absorb the flavors better this way.