Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 8 tbsp unsalted butter
- 1 cup heavy cream
- 1/4 cup whole milk
- Salt, to taste
- Black pepper, freshly ground, to taste
- 2 cloves garlic, minced
- Fresh chives, finely chopped, for garnish
Instructions
- Place potatoes in a large pot, cover with cold water, and add salt. Bring to a boil, then simmer until tender, about 15-20 minutes. Drain.
- In a small saucepan, melt butter over medium heat until browned. Set aside.
- Warm heavy cream and milk in another saucepan. Do not boil.
- Mash potatoes to desired consistency, then incorporate brown butter.
- Gradually add the cream and milk mixture, season with salt and pepper, and stir in minced garlic.
- Serve garnished with chives.
Notes
-
- For a creamier texture, adjust the amount of milk and cream.
- Brown butter can burn easily; watch closely during cooking.
- Use a potato ricer for smoother potatoes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Boiling, Browning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Fat: 24g
- Protein: 4g
- Cholesterol: 75mg
