Brown Butter Garlic Mashed Potatoes with Chives

Ingredients

• 2 lb Yukon Gold potatoes
• 1 unit whole garlic head
• 6 tbsp unsalted butter
• 0,75 cup whole milk
• 1 tsp extra-virgin olive oil
• 3 tbsp fresh chives, chopped
• 1 tsp fine sea salt
• 0,5 tsp freshly ground black pepper

Instructions

1. 1

   Peel 2 lb (900 g) Yukon Gold potatoes and cut into 1-inch (2.5 cm) chunks. Place in a large pot, cover with cold water by 2 inches (5 cm), and add 1 tbsp salt.

2. 2

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

3. 3

   Meanwhile, slice the top off a whole garlic head, drizzle with 1 tsp olive oil, wrap in foil, and roast at 400°F (200°C) for 35 minutes until golden and jammy. Squeeze cloves into a small bowl.

4. 4

   In a small saucepan, melt 6 tbsp (85 g) unsalted butter over medium heat, swirling until it foams, turns amber, and smells nutty, about 4 minutes. Remove from heat immediately.

5. 5

   Drain the potatoes thoroughly and return to the hot pot; let steam-dry for 1 minute to evaporate excess moisture.

6. 6

   Warm 3/4 cup (180 ml) whole milk with the roasted garlic paste until steaming but not boiling.

7. 7

   Rice or mash the potatoes until smooth, then fold in the brown butter (including the toasty milk solids) followed by the warm garlic milk.

8. 8

   Stir in 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper, tasting and adjusting.

9. 9

   Finish with 3 tbsp finely chopped fresh chives and a splash of milk if needed for a fluffy, spoonable texture. Serve immediately.