Brown Butter Mashed Potatoes with Rosemary
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
The creamiest, most delicious rosemary-infused mashed potatoes with a hefty dose of brown butter added in.
  • 3 pounds whole, unpeeled gold or russet potatoes
  • one garlic clove
  • one fresh rosemary sprig
  • one bay leaf
  • ¾ cup (1½ sticks) butter
  • ½ to 1 cup whole milk
  • salt and pepper
  • finely minced fresh rosemary, for garnish
  1. Wash potatoes and place in a large pot. Cover with water and add the garlic clove, rosemary sprig and bay leaf. Bring to a boil and lower to a simmer. Cook until the tip of a knife pierces the potato easily and the skins are starting to split, between 30-40 minutes depending on the size of the potatoes.
  2. Meanwhile in a medium pot, melt the butter over medium heat and let cook for 10-15 minutes or until medium brown in color. Pour into a clean bowl and let cool.
  3. When the potatoes have finished cooking, drain in a large colander. Discard the garlic, rosemary and bay leaf. Peel if desired. Mash the potatoes to desired smoothness. (I leave the peels on and keep them chunky.)
  4. Pour the brown butter over the mashed potatoes and mix well. Add some of the milk, stirring well, adding more as needed. Taste and season well with salt, fresh ground black pepper and minced fresh rosemary.
Recipe by Cafe Johnsonia at