How to make decadent beer mashed potatoes and what beer styles to use for best results.
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Our beer mashed potatoes are always a hit. And few people ever guess that the secret to their pleasing, enigmatic flavor is a well chosen brew.
As with our easy beer potatoes recipe, the goal is not to make the dish taste like beer. Rather it is to leverage the flavor base of suitable beer styles to infuse the mash with a depth of flavor and delicate herbal notes which will play off of the creamy, buttery richness.
- Potatoes. Select starchy potatoes such as Russet (mild flavor) or Yukon gold (more flavorful).
- Beer. See detailed notes below picture of ingredients.
- Butter. To create a luxurious mouthfeel. Salted or unsalted is fine.
- Heavy cream. Make sure you use heavy (whipping) cream. Its thick richness counters the thinner consistency of the beer while it’s higher fat content (over regular cream or half and half) ensures it will not curdle when in contact with the hot beer.
- Garlic. Minced garlic is optional. Add it to taste. To take its edge off add it to the warm mixture of beer, butter and cream where it becomes milder as it bathes in the flavorful liquid.
- Salt & pepper. Season to taste.
- Parsley. Just a bit for garnish, finely chopped. Substitute with a different fresh herb – chives or garlic chives, oregano, etc.
What Beer to Use in This Recipe
Select a well balanced beer or one that leans on the maltier side of things – there should not be excessive bitterness. To that end avoid anything with too much roasted barley in the grain bill or aggressively flavored with bittering hops.
- classic lagers such as Czech pilsner, Munich helles, Keller pils, American craft lager, amber lagers like Marzen or
- ales such as American wheat, English pale, maltier amber ales, saisons (aka farmhouse ales) and Belgian golden/strong ales
Process – How to Make Beer Mashed Potatoes
The workflow is very straight forward.
- Begin by boiling the potatoes as you normally would and when they are close to your desired tenderness prepare the flavorful liquid mixture you will add to them.
- In a small saucepan heat the beer until it just begins to simmer. Lower the heat and temporarily move the beer away from the stove.
- Add the butter and the heavy cream (#1). If flavoring with garlic, add it in (#2 below) too and stir to combine. Place back on the stove and keep warm.
- Drain the boiled potatoes, mash and then add the beer, butter, cream mixture. Continue mashing to incorporate (#7) and if desired whip the mash to obtain a smoother texture (#8).
- Finally season with salt and pepper to taste, mix well and transfer to a warmed serving plate. Garnish with a bit of chopped parsley.
How to Handle Leftovers
Refrigerate covered with plastic or in a container with an air tight lid.
Can you freeze beer mashed potatoes? Absolutely. Because this recipe uses plenty of cream and butter the mash will freeze well and later heat up nicely.
Simply transfer cooled down potatoes to a freezer bag or container and then freeze. Be sure to thaw in fridge overnight or at room temperature before you reheat.
To reheat leftover beer mash:
- microwave in a covered dish, stir about 2 mins in
- place in a 350 F oven – use oven safe dish, covered with foil to prevent the formation of a skin
- stove top over medium-low heat in an appropriately sized pot. Stir occasionally and add a few knobs of butter towards the end.
The exact time for each method depends on the quantity of mash.
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- 3 lbs starchy potatoes (such as Russet or Yukon Gold)
- 2/3 cup beer (such as Czech pilsner or American craft lager)*
- 1/2 cup butter (1 stick)
- 1/2 cup heavy cream**
- 2 cloves garlic, minced (optional)
- salt & pepper (to taste)
- 1 tsp fresh parsley, finely chopped, for garnish
1. Peel the potatoes, rinse and cut them in uniform pieces, as needed for even cooking - halved potatoes will cook faster than whole, quartered faster than halved etc.
2. Place the potatoes in a large stock pot, add 1 tbsp salt and enough cold water to cover them by about 2 inches. Bring to boil over medium-high heat and boil until the potatoes are very tender.
3. While to potatoes are boiling, in a small saucepan over medium heat bring the beer to simmer. Temporarily remove from the stove and add the butter. As soon as it begins to melt add the cream. If using minced garlic, add it***. Stir to combine, place back on the stove and keep warm using the lowest setting available.
4. Drain the boiled potatoes and break them down using a masher. Add the beer mixture as you continue to mash. Optional - once the liquids are fully incorporated you can whip the mash for about a minute to make it extra creamy.
5. Taste and season with salt and pepper as needed, stir well. Serve in a warm plate and garnish with parsley.
*See notes in post for suitable beer styles that will contribute depth of flavor and herbal notes without introducing bitterness.
**Be sure to use heavy cream - its higher fat content will ensure that it does not curdle in contact with the heated beer. Always add it after you've added the butter for the same reason.
***Adding the garlic to the warm mixture will significantly mellow its sharp taste and bring out its sweetness.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 368Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 43mgSodium: 196mgCarbohydrates: 49gFiber: 5gSugar: 3gProtein: 6g