Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
- 6 tablespoons unsalted butter (for browning)
- 1 cup whole milk, warmed
- 1/2 cup heavy cream, warmed
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, peeled and lightly crushed (optional, for infusing milk)
- Fresh chives or parsley for garnish (optional)
If you want to make this recipe a bit lighter, you can substitute half-and-half for the heavy cream or use olive oil instead of butter for a different flavor profile. However, I encourage you to try the classic brown butter—it’s worth every calorie!
Instructions
- Place the peeled and chopped potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water to season the potatoes as they cook.
- Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for about 15-20 minutes, or until they are fork-tender. Mama Lou used to say, “If the fork slides in like it’s sliding on silk, you know they’re ready.”
- While the potatoes cook, melt the butter in a medium saucepan over medium heat. Stir frequently and watch closely as it foams and then begins to brown, releasing a nutty aroma and tiny browned bits. This process takes about 5-7 minutes. Remove from heat as soon as it smells warm and toasted but before it burns.
- Optional: If using garlic, gently warm the milk and cream with the crushed cloves in a small saucepan. Once infused, strain out the garlic cloves to keep the milk smooth and fragrant.
- Drain the potatoes thoroughly and return them to the warm pot to let excess moisture evaporate for a minute or two—this step helps make your mash fluffy.
- Mash the potatoes using a potato masher or ricer until smooth and creamy. Slowly pour in the warm milk and cream mixture, stirring gently to combine.
- Pour the browned butter into the mashed potatoes and fold it in carefully. Add salt and pepper to taste. As I fold in the brown butter, I always pause to breathe in that warm, nutty scent—it’s a moment that makes cooking feel like an act of love.
- Give everything a final stir, and if you want, garnish with freshly chopped chives or parsley for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
