Browned Butter Mashed Potatoes

Ingredients

• 1 cup unsalted butter (2 sticks)
• 2 cups whole milk
• 4 pounds russet potatoes (peeled if desired (about 8 large potatoes))
• 2 cups chicken broth
• 1/2 cup sour cream
• Kosher salt and pepper (to taste)
• Chives (for topping)

Instructions

1. 1

   Melt butter in a heavy, large pot over medium heat. Cook until butter solids are golden brown, swirling pan occasionally, about 5 minutes. Pour the butter into a glass measuring cup and set aside. Reserve the pot.

2. 2

   Note: Don’t stir the butter too much or it will prevent it from browning. Keep an eye on it so that it doesn’t burn.

3. 3

   Cut the potatoes into 1-inch cubes and place them in a large pot with the chicken broth. Add enough water to cover the potatoes and add about 2 Tablespoons of salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.

4. 4

   Meanwhile, add the milk to the saucepan and heat over low. Give the browned butter a stir, then add all but ¼ cup into the milk. Keep warm.

5. 5

   As soon as the potatoes are tender, drain them in a colander.

6. 6

   Place hot potatoes in the mixing bowl of a stand mixer and, using the mixing attachment, mix until smooth, about 1 minute.

7. 7

   Slowly add in milk/butter mixture and sour cream.

8. 8

   Turn up speed and beat for about 30 seconds, or until milk is absorbed. Gradually turn up speed and mix for 1 minute longer.

9. 9

   Switch to whipping attachment and beat for about 1 minute, or until fluffy. Season with salt and pepper, to taste.

10. 10

    Serve warm topped with extra browned butter and chopped chives, if desired.