Forget the gravy, and top these potatoes with browned butter and bourbon sauce. And for good measure, this sauce is also inside the potatoes along with another delish ingredient, roasted garlic. Each bite of these mashed potatoes is heavenly and like no other recipe you’ve tried. They’re made with the skins left on, which adds wonderful texture.
I’m a super-huge fan of roasted garlic in mashed potatoes because the flavor is subtle and a perfect complement to the potatoes. These dolled-up mashed potatoes will definitely catch the eyes of those at the dinner table — as well as please their taste buds.
Just before serving, drizzle some of the bourbon-browned butter sauce all over the top. And if it drips over the sides, no worries — that makes them look all the more yummy.
Bourbon and browned butter garlic mashed potatoes recipe
Mashed potatoes made with roasted garlic and a bourbon and browned butter sauce that is both inside and on the outside of the potatoes is a fancy way of making mashed potatoes that are a real treat.
Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour
- 1 garlic bulb
- 3 teaspoons olive oil
- 4 medium-size russet potatoes, unpeeled
- 3 tablespoons butter
- 1/4 cup bourbon
- 1/2 cup milk (or slightly more or less depending on the size of the potatoes)
- 1/4 teaspoon salt (or salt to taste)
- 1/4 teaspoon pepper
- Preheat the oven to 350 degrees F.
- Lay the bulb of garlic on a large piece of foil, and drizzle olive oil on top of it.
- Pull the sides of the foil up, and seal them to form a “tent.”
- Bake the garlic in the oven until the cloves are soft (about 45 minutes). Remove it from the oven, let it cool, and then squeeze out the cloves and coarsely chop them. Set aside.
- While the garlic is roasting, fill a large pot with water a little bit less than 3/4 full. Sprinkle salt into the water, and bring it to a boil.
- Add the potatoes, and let them boil until tender (about 40 minutes; time may vary depending on the size of the potatoes).
- Drain the water from the pot, leaving the potatoes in. Cover with a lid, and set aside.
- Heat a small skillet on low to medium heat, and add the butter.
- Stir constantly as the butter melts.
- When the butter starts to turn a golden color, add the bourbon. It may fizz up a bit; just continue to stir as it reduces.
- Continue to cook the bourbon and butter until the sauce reduces slightly and the alcohol cooks off (about 4 to 5 minutes).
- Remove from the heat. Add about 1/2 the butter mixture to the pot of potatoes, and reserve the rest.
- Add the milk, roasted garlic, salt and pepper to the potatoes, and whip them with a hand mixer until light and fluffy.
- Serve while hot. Drizzle the remaining bourbon and butter sauce on top of the mashed potatoes.