Ingredients

The following ingredients have 4 Servings
  • 5 lbs russet potatoes, peeled and cut into 1 inch cubes
  • 4 garlic cloves, peeled and smashed
  • 1 cup whole milk, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 12 tbsp unsalted butter (1 1/2 sticks)
  • 2 tsp sea salt
  • 1/8 tsp black pepper
  • 1 tbsp chopped Italian parsley (optional)

Instruction

  • Place the potatoes and garlic into a large stockpot and cover with salted cold water. Bring the potatoes to a gentle boil and cook for 15-20 minutes or until tender. Drain the potatoes and garlic and add back to pot or large mixing bowl.
  • While the potatoes are boiling, cook the butter in a medium saucepan over medium heat, stirring often, until it foams and has a nutty aroma, about 5-7 minutes. Remove from heat.
  • Add milk, sour cream, 3/4 of the brown butter, salt and black pepper and mash potatoes. After slightly mashed, beat with an electric mixer on medium speed until smooth and fluffy.
  • Transfer the mashed potatoes to a serving dish. Top with remaining brown butter and some fresh herbs if desired.