Garlic and Parmesan Browned Butter Mashed Potatoes
Description
With the holidays coming up soon, you want to get all of the best and special recipes ready. You need to include this one for sure. There will be no more boring mashed potatoes once you serve these garlic and Parmesan Browned Butter Mashed Potatoes.
Ingredients
10 large potatoes, about 3 lb. (Yukon Gold or Russet Potatoes), washed and peeled
3/4 c. butter
4 cloves garlic, crushed
1/2 c. grated Parmesan cheese
1 c. milk (or more as needed)
Directions
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Wash and peel potatoes; cut into large chunks. Cover with water in a large saucepan/pot; add a good amount of salt; bring to a boil for 20 minutes or until soft and tender, but not falling apart.
Halfway through cooking time, heat butter in a small pan over medium-heat. When butter begins to foam, add the crushed garlic; lower heat to medium; stir continuously until it begins to change color and turn brown. It's normal to see crispy little brown bits at the bottom of the pan. Remove immediately from heat.
Drain potatoes; transfer back into the pan/pot. Strain butter through a sieve straight into the potatoes, reserving the crispy garlic pieces to serve later; add cheese and milk. Beat with a hand mixer until smooth and creamy, for about 1-2 minutes, or use a potato masher. Add a small amount of milk for a thinner mashed potato consistency. Season to taste.
Serve with more Parmesan cheese, chopped parsley and the crispy pieces of garlic.
6-8 servings.
**If using a hand mixer, it's important not to over beat them, or they could turn gooey.