Brown Butter Garlic Mashed Potatoes with Chives

Peel 2 lbs (900 g) Yukon Gold potatoes and cut into 1-inch chunks. Place in a large pot, cover with cold water by 2 inches, and add 1 tbsp salt.

Bring to a boil over high heat, then reduce to a simmer and cook 15-18 minutes, until a knife slides through with no resistance.

While potatoes cook, slice the top off 1 head of garlic, drizzle with 1 tsp olive oil, wrap in foil, and roast at 400°F (200°C) for 25 minutes until golden and jammy.

In a small saucepan, melt 6 tbsp unsalted butter over medium heat, swirling constantly. Cook 3-4 minutes until the milk solids turn deep amber and the butter smells nutty. Remove from heat immediately.

Warm 3/4 cup (180 ml) whole milk with 1/4 cup (60 ml) sour cream in a small pot until steaming but not boiling.

Drain potatoes thoroughly and return to the hot pot for 30 seconds to evaporate excess moisture.

Press potatoes through a ricer or mash with a masher until smooth. Squeeze in the roasted garlic cloves.

Fold in the brown butter, then gradually stream in the warm milk mixture, stirring gently until creamy.

Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust.

Transfer to a serving bowl, top with 3 tbsp chopped chives and a final drizzle of brown butter.