Brown Butter Mashed Potatoes

Ingredients

• 1 pound russet/baking or Yukon gold potatoes, peeled and cut into large pieces
• 1 cup milk, plus more if needed
• Kosher salt
• 1/2 cup butter

Directions

1. Place the potatoes in a medium saucepan and pour in enough water to cover them. Bring the water to a simmer over high heat, then turn the heat down to medium-low and cook until the potatoes are soft all the way through, about 20 minutes. Avoid letting them boil, which can make the outsides fall apart. Drain the potatoes, then leave them aside for a moment so the extra moisture can steam away.
2. Using that same saucepan, add the milk and 2 teaspoons salt, then warm it over medium heat. Once the milk is hot, put the potatoes back in the pan. Mash them right in the pan with a masher, or press them into the pan with a ricer or food mill. Stir only until the potatoes and milk come together, since too much mixing can make them gluey. Taste, then add more salt if they need it.
3. Melt the butter in a small saucepan over medium-high heat. After the foam settles down, stir and keep an eye on the bits at the bottom. When those solids turn golden brown, stir half of the butter into the mashed potatoes. Taste again for seasoning. If you want a looser texture, stir in a little additional milk.
4. Spoon the potatoes into a serving dish and finish them with the rest of the brown butter over the top.