This mashed potato recipe will take you just ~10 minutes to prep and ~10 minutes of cook time – for a total of ~20 minutes to make the perfect side to any dish! These mashed potatoes are made with fresh chives and a garlic browned butter for the perfect combination and depth of flavor.Jump to Recipe
Potatoes- I like to used red or golden potatoes when I make these. They cook much faster than russet potatoes which is a huge plus for me. I also like to leave a little bit of skin on them when peeling them. This adds just a little bit of extra texture to the mashed potatoes that my family loves. The skin on red or golden is much thinner than the skin on russet potatoes – If I make this recipe with russet potatoes, I will make sure to peel them well.
Butter- Salted or unsalted. You will use this to created your garlic browned butter. I loved browned butter in mashed potatoes. Browned butter gives off a slightly nutty flavor, creating much more depth than just adding butter at the end of the recipe.
Fresh garlic cloves- This is used in the garlic browned butter.
Whole milk- This is used to make the potatoes creamy and fluffy. If you prefer dryer/denser mashed potatoes, you can skip this.
Fresh chives- This is added once the mashed potatoes are almost done to give additional depth and freshness to the potatoes. FRESH is key in order to get the most flavor out of these.
Salt- to taste OR try out my Rosemary Salt for this recipe!
How to make Mashed Potatoes
Start by peeling and cubing your potatoes. Place in salted boiling water and allow to boil for ~10 minutes or until soft. You should be able to easily pierce the potatoes with a fork.
While your potatoes are boiling, start the garlic browned butter. I prefer fresh garlic cloves for this recipe. Mince 3 garlic cloves and throw into a pan with 6-8 tbsp butter. (If you love chives like I love chives, you can throw some chopped chives in at this time as well). Continue to whisk the butter until it turns a light brown color. It will start to foam once it all melts and quickly brown after that. Once it is light brown, remove from the heat to prevent burning.
Drain the potatoes and transfer into a mixer with the browned butter. Mix until smooth and then add in your milk, fresh chives, salt, and pepper to taste. Combine well and serve fresh!
I absolutely love side dishes especially around Thanksgiving time! I hope that you like this one – it pairs perfectly with almost anything – Try it out with my Crispy Baked Chicken for a complete meal.