Brown Butter Garlic Mashed Potatoes with Chives

Ingredients

• 2 lb Yukon Gold potatoes
• 6 tbsp unsalted butter
• 6 unit garlic cloves
• 0,75 cup heavy cream
• 2 tbsp fresh chives, finely sliced
• 1 tsp lemon juice
• 1 tbsp extra-virgin olive oil
• 1 tsp fine sea salt
• 0,25 tsp white pepper

Instructions

1. 1

   Peel 2 lb (900 g) Yukon Gold potatoes and cut into 1-inch chunks. Place in a large pot, cover with cold salted water by 2 inches, and bring to a boil over high heat.

2. 2

   Reduce to a steady simmer and cook for 15-18 minutes, until a paring knife slides through without resistance.

3. 3

   Meanwhile, wrap 6 peeled garlic cloves in foil with a drizzle of olive oil and roast at 400°F (200°C) for 20 minutes, until soft and golden.

4. 4

   In a small saucepan, melt 6 tbsp butter over medium heat. Swirl gently for 3-4 minutes until the milk solids turn amber and smell nutty. Remove from heat immediately.

5. 5

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

6. 6

   Pass the potatoes through a ricer or mash by hand for a rustic texture. Mash the roasted garlic into a paste and fold in.

7. 7

   Warm ¾ cup (180 ml) heavy cream with 1 tsp fine salt until steaming, then stream into the potatoes while stirring with a wooden spoon.

8. 8

   Drizzle in the brown butter (scraping in the toasty bits) and fold gently to emulsify. Season with white pepper and a squeeze of lemon juice to brighten.

9. 9

   Transfer to a warm serving bowl, top with 2 tbsp finely sliced chives and an extra drizzle of brown butter.