Brown Butter Garlic Mashed Potatoes with Chives

Ingredients

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

Instructions

1. 1

   Peel 2 lbs 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 steady simmer and cook 15-18 minutes until a knife slides through with no resistance.

3. 3

   Meanwhile, place 6 tbsp unsalted butter in a small light-coloured saucepan over medium heat. Swirl occasionally until it foams, then turns amber with a nutty aroma, about 4-5 minutes. Immediately remove from heat.

4. 4

   Add 4 minced garlic cloves to the hot brown butter and let them sizzle off-heat for 60 seconds until fragrant and pale gold.

5. 5

   Warm 3/4 cup whole milk with 1/4 cup heavy cream in the microwave until steaming (do not boil).

6. 6

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

7. 7

   Pass the potatoes through a ricer or mash with a hand masher until smooth and lump-free.

8. 8

   Fold in the brown butter and garlic, then gradually stream in the warm cream mixture, stirring gently until glossy and pillowy.

9. 9

   Season with 1 tsp fine sea salt and freshly cracked black pepper to taste. Squeeze in 1 tsp lemon juice to brighten.

10. 10

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