stovetop herb brown butter mashed potatoes
The creamiest, easiest mash infused with lots of garlic and an array of fresh, woodsy herbs.
Ingredients
- 4 lb russet or gold potatoes, peeled and sliced into cubes
- 4 tbsp salted butter
- 6 cloves garlic, smashed
- 8 sage leaves
- 4 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 cups whole milk
- 1 cup canned full-fat coconut milk, or heavy cream
Instructions
- In a large pot or Dutch oven, melt the butter. Toss in the garlic cloves and heat until the butter browns, about 3-4 minutes. Pour the butter into a large bowl, but keep the garlic cloves in the pan.
- Add the potatoes, whole milk, coconut milk, sage leaves, rosemary, and thyme. Stir well. Bring to a boil and cook, stirring occasionally, until the potatoes are very soft and fall apart when poked with a fork, about 15-20 minutes.
- Strain the potatoes over the bowl with the butter. Discard the woody stems of the rosemary and thyme, and the sage leaves. Keep the cream. Mash the potatoes with a potato masher or a fork, adding the cream mixture as needed until you achieve your desired texture. Season with salt and pepper to taste.
- Transfer the potatoes to a serving bowl. If desired, brown an extra couple tablespoons of butter and swirl into the potatoes. Serve warm.
Notes
*To make ahead: Potatoes can be made up to 3 days in advance of serving. To reheat, warm the potatoes over low heat with an extra 1/4 cup or so of milk or water.