inspired by my love for sour cream & onion chips and those times when only a warm, flavorful bowl of mashed potatoes will hit the spot.
recipe notes:
In the last 5 minutes of cooking, add garlic to the boiling potatoes.
Brown the butter, reduce the heat, and infuse with green onions.
drain and let the potatoes steam before adding in liquids to avoid over mushy potatoes.
Mike like’s his mashed spuds a little on the chunky side, but whip this recipe up as smooth as you like it!
Brown Butter Sour Cream and Onion Mashed Potatoes
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1 cup milk, warmed
- 1/2 cup sour cream
- 1 cup green onions or scallions, chopped
- 6 tablespoons butter
- 3-4 large cloves of garlic, roughly chopped
- Salt and pepper, to taste
Directions
- Boil Potatoes and Garlic: In a large pot, bring salted water to a boil. Add the cubed potatoes and cook for about 15-20 minutes, until tender. In the last 5 minutes of cooking, add the garlic to the boiling potatoes.
- Brown the Butter: While the potatoes cook, in a small pan, melt the butter over medium heat until it starts to brown slightly. Once browned, lower the heat and add the chopped green onions, cooking gently to infuse the butter with the green onion flavor.
- Warm the Milk: Add the milk to the pan with the green onion butter mixture. Warm gently, being careful not to boil.
- Mash and Mix: Drain the potatoes and garlic, then return them to the pot. Pour in the green onion butter and milk mixture, followed by the sour cream. Mash everything together until smooth and creamy.
- Season: Add salt and pepper to taste, and serve warm.
