Roasted Garlic, Parmesan, Brown Butter Mashed Potatoes
Roasted Garlic, Parmesan, Brown Butter Mashed Potatoes are rich, creamy, cheesy, and loaded with garlic flavor. They are a perfect Thanksgiving side dish - plus they are easy to make. They can even be made a day or two in advance!
6Yukon Gold Potatoes
1head of Garlic
2cupsLight Sour Cream
Meanwhile, peel the potatoes and loosely chop them into even pieces. Boil the potatoes in salted water until very soft. This will take about 20 minutes. Then drain the potatoes.
Once the garlic has been roasted, let it cool and remove the cloves from the head of garlic.
Melt the butter on medium low heat in a sauce pan. Stir the butter frequently, letting it bubble until it begins to brown. Then remove from the heat immediately. Butter goes from brown to burnt quickly, and it will continue to brown once you remove it from the heat.
Combine the potatoes, butter, Parmesan, and 5-6 cloves of garlic in a stand mixer. I recommend using a mixer instead of mashing by hand so that the cloves of garlic get broken up and evenly mixed into the potatoes. Mix on medium high. Then add the sour cream. Mix on medium, stopped to scrape down the sides of the bowl if necessary. Add salt and pepper to taste, and add more garlic if you desire. I added an entire head of garlic to my potatoes.
Either serve immediately, or pour into a casserole and keep the potatoes warm in the oven. This recipe can be made a couple of days ahead of time.