Ingredients
- 2 pounds Yukon Gold or russet potatoes, peeled and cut into 1-inch pieces
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1/2 cup heavy whipping cream
- Sea salt & white pepper
- 2 tablespoons minced chives, for garnish
Method
- Place potatoes in a large saucepan with a generous pinch of salt and cover with cold water by a few inches. Set over medium-high heat and bring to a simmer, making sure the potatoes do not boil. Cook until tender, about 20 minutes.
- While potatoes are cooking, add butter to a medium skillet set over medium-high heat. Cook, stirring frequently with a wooden spoon to scrape up any browned bits, until butter is foaming and takes on a golden-brown color, 8 to 10 minutes.
- Meanwhile, pour cream and milk into a small saucepan and heat over medium heat until hot; reserve on the stove.
- When potatoes are tender enough to mash, drain thoroughly in a colander. Place saucepan back over medium heat. Add cooked potatoes and toss to dry completely; reserve pan again. Remove hot potatoes and immediately process in a potato ricer or food mill. Return processed potatoes to pan and set over low heat.
- Drizzle hot cream mixture slowly into potato mixture, mixing constantly with a wooden spoon, until potatoes reach desired consistency. Gently fold in brown butter and mix by hand until just incorporated. Taste and adjust seasoning with salt and pepper.
- To serve: Place potatoes in a large warmed serving bowl and top with chives; serve immediately.