Instructions

• Peel and cut your chosen potatoes into approximately 1-inch cubes to ensure even cooking.
• Place the cubed potatoes in a large pot, cover with cold, salted water, bring to a boil, then simmer until fork-tender (about 15-20 minutes).
• Drain the cooked potatoes very well, then return them to the hot pot over low heat for 1-2 minutes to evaporate any excess water for a creamier result.
• In a separate small saucepan, melt unsalted butter over medium heat, continuing to cook and swirl until it turns golden brown and smells nutty, watching carefully to prevent burning.
• Immediately remove the brown butter from heat and add minced garlic; the residual heat will gently cook the garlic, releasing its aroma without burning.
• Mash the warm, drained potatoes until mostly smooth using a potato masher, ricer, or a sturdy fork, allowing for a few small lumps if preferred.
• Slowly add the warmed milk or cream to the mashed potatoes, stirring until your desired consistency is achieved.
• Pour the warm brown butter garlic mixture over the mashed potatoes and gently fold it in until just combined.
• Season with salt and freshly ground black pepper, then taste and add more salt if needed to your preference.
• Garnish with fresh chives or parsley if desired and serve warm.