Thanksgiving is right around the corner, and if you’re like us, you’re already creating a mental blueprint of your dinner plate, with approximately one third of that space dedicated to the best side dish: mashed potatoes. But not just any mashed potatoes. Next level mashed potatoes. With brown butter infused with roasted garlic and rosemary. Topped with butter and baked to golden brown perfection. Then mixed up and baked again for even more crispy goodness. Serves 8-12
Why it’s good:
- Roasting the garlic takes the flavor to the next level while softening it so it incorporates smoothly.Using cultured butter adds a pleasant, subtle tang and richness.
- Browning the butter enhances the flavor, and infusing it with roasted garlic and rosemary carries these flavors throughout the potatoes.
- Scraping the surface with a fork and topping with butter before baking creates craggy surface area that promotes more browning.
- Mixing and repeating spreads that flavorful goodness throughout (so you and your guests don’t have to fight over it).
- 6 lbs Russet or Yukon Gold potatoes (Use starchy Russets for fluffier texture, and smooth Yukon Golds for creamier texture. Or use both like I did.)
- 2 heads garlic, unpeeled
- 1 tbs fresh rosemary, chopped
- 1.5 cups room temperature heavy/whipping cream or milk (you may add more or less depending on texture preference)
- 3 sticks cultured butter
- Salt & black pepper to taste
Preheat oven to 400°F. Prepare garlic by slicing off a small amount across the top of the heads, exposing the tops of the cloves without peeling. Wrap them in foil and place on a baking sheet. Roast for 30 minutes. The cloves will be lightly browned on exposed areas, soft in texture, and should be easy to remove from the skin.
While you wait, peel the potatoes, removing any eyes. Cut them into approximately 1-inch chunks, rinse thoroughly with cold water to remove excess starch, and place in a large stock pot. Cover completely with water, leaving enough space at the top so the water doesn’t boil over.
Generously salt the water, cover the pot, bring to a boil, and remove the lid. Boil for 15 minutes or until potatoes are fork tender. Cooking time varies by potato type and size.
While you wait, heat a medium pan on medium-low. Mash the roasted garlic into a paste. Melt 2.5 sticks of butter, bring to a low simmer, and mix in garlic paste and rosemary. Adjust heat as necessary to prevent burning the butter or aromatics. Lightly brown the butter and remove from heat.
Drain potatoes and rinse with quickly with warm water. Transfer to a large bowl and mash to desired consistency using a potato masher or ricer. Add butter, rosemary, and garlic, and mix until incorporated. Add and mix in cream in small amounts (you may use a hand mixer, but avoid over-mixing) until desired textured is achieved. Add salt and black pepper to taste.
Transfer potatoes to Dutch oven or other large oven safe dish and spread evenly. Scrape the surface with a fork to create a rough texture. Cut remaining butter into cubes and distribute half of it across the top. Broil on low, about 10 minutes, rotating as necessary until evenly golden brown. Keep an eye on it to prevent the butter from burning. Mix, add remaining butter across the top, and broil again on low until golden brown. Garnish with chopped parsley or rosemary and serve immediately.
- Short on time? Do everything but the baking the night before the big day, cover the dish with foil, and store in the fridge. Before serving, complete the first broiling step and mix. Then set the oven to 350°F, place the remaining butter on top, and bake until golden brown on top and hot throughout.
- Cheese fan? Add some Parmesan. You can grate it on top before baking to create a crunchier crust that pairs excellently with the aromatics. Or try mixing in cream cheese or sour cream to create a tangier flavor.
- Use freshly ground black pepper, and lots of it—it’s worth it.