Brown Butter Garlic Mashed Potatoes with Chives

Ingredients

• 2 lb Yukon Gold potatoes
• 6 tbsp unsalted butter
• 4 unit garlic cloves, smashed
• 0,5 cup whole milk
• 0,25 cup heavy cream
• 3 tbsp fresh chives, finely sliced
• 0,5 tsp lemon juice
• 1 tsp fine sea salt
• 0,5 tsp black 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 1 inch, 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 with no resistance.

3. 3

   Meanwhile, melt the butter in a small light-coloured saucepan over medium heat. Swirl often for 3-4 minutes until the milk solids turn amber and smell nutty; immediately remove from heat.

4. 4

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

5. 5

   Warm the whole milk and cream together in the microwave or a small pot until steaming but not boiling.

6. 6

   Drain the potatoes thoroughly and return them to the hot, empty pot. Shake over low heat for 30 seconds to evaporate excess moisture.

7. 7

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

8. 8

   Fold in the warm dairy in three additions, then drizzle in the brown butter (discard garlic or mash it in for stronger flavour). Season with 1 tsp fine salt and freshly cracked black pepper.

9. 9

   Taste and adjust with a small squeeze of lemon juice to brighten. Top with chives and a final knob of butter before serving.