Brown Butter Garlic Mashed Potatoes with Chives

Ingredients

• 2 lb Yukon Gold potatoes
• 6 tbsp unsalted butter
• 6 unit garlic cloves, smashed
• 0,75 cup whole milk
• 0,25 cup heavy cream
• 1 tsp fresh lemon juice
• 2 tbsp fresh chives, sliced
• 1 tsp fine sea salt
• 0,5 tsp white pepper

Instructions

1. 1

   Peel and quarter 2 lbs (900 g) Yukon Gold potatoes. Place in a large pot, cover with cold water by 1 inch, add 1 tbsp salt and bring to a boil over high heat.

2. 2

   Reduce to a steady simmer and cook 18-20 minutes, until a paring knife slides through with no resistance.

3. 3

   Meanwhile, melt 6 tbsp butter in a small saucepan over medium heat. Swirl often for 3-4 minutes until the milk solids turn deep amber and smell nutty, then remove from heat.

4. 4

   Add 6 smashed garlic cloves to the warm brown butter and let steep for 5 minutes to infuse.

5. 5

   Warm 3/4 cup (180 ml) whole milk and 1/4 cup (60 ml) heavy cream in a separate pan until steaming but not boiling.

6. 6

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

7. 7

   Pass the potatoes through a ricer back into the pot for the fluffiest texture.

8. 8

   Fold in the brown butter (garlic included) with a spatula, then stream in the warm dairy while stirring gently until creamy and glossy.

9. 9

   Season with 1 tsp fine salt, 1/2 tsp white pepper and a splash of lemon juice to brighten.

10. 10

    Transfer to a warm bowl, top with 2 tbsp finely sliced chives and serve immediately.