Brown Butter Garlic Mashed Potatoes with Chives

Ingredients

• 2 lb Yukon Gold potatoes
• 1 whole head of garlic
• 6 tbsp unsalted butter
• 0,75 cup whole milk
• 0,25 cup sour cream
• 3 tbsp fresh chives, chopped
• 1 tsp olive oil
• 1 tsp salt
• 0,5 tsp black pepper

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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