Ingredients
Equipment
Method
- Peel 2 pounds of potatoes and quarter them into uniform pieces for even cooking. Place the potatoes in a large pot and cover with cold water, adding a pinch of salt. Bring to a boil, then reduce to a simmer. Cook the potatoes until fork-tender, about 15-20 minutes.
- Melt 1/2 cup of unsalted butter in a heavy-bottomed skillet over medium heat while the potatoes cook. Stir frequently as the butter foams and the milk solids turn golden brown with a nutty aroma, about 4-6 minutes. Remove from heat immediately to prevent burning.
- Drain the cooked potatoes well in a colander. Return them to the pot or a large bowl. Using a potato masher or ricer, mash the potatoes until smooth and fluffy.
- Warm 1/2 cup of heavy cream slightly. Pour the brown butter and warm cream over the mashed potatoes. Stir gently to combine, ensuring every bite is rich and silky.
- Season the mashed potatoes with salt and freshly ground black pepper to taste. Sprinkle chopped fresh chives on top for a burst of color and mild onion flavor. Serve immediately.
Notes
Watch the butter carefully while browning; it can go from golden to burnt quickly. Yukon Gold potatoes create a creamier mash, while Russets yield fluffier texture. Warm the cream before adding to potatoes for better absorption and fluffiness. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of cream. For a dairy-free variation, brown olive oil instead of butter, though flavor will differ.