Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cut into 3/4 inch cubes
- 1 tablespoon fine sea salt, for the cooking water, plus more to taste
- 8 tablespoons unsalted butter, divided
- 4 cloves garlic, thinly sliced
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 1/2 teaspoon fine sea salt, for seasoning the mash
- 1/4 teaspoon black pepper
- 2 tablespoons finely snipped fresh chives, plus more to serve
- Flaky sea salt, to finish (optional)
Instructions
- Put the potato cubes in a large pot, cover with cold water by 1 inch, and stir in the tablespoon of salt. Set over high heat and bring to a boil.
- Reduce to a lively simmer and cook for 12 minutes, until a cube crushes easily against the side of the pot with a fork.
- While the potatoes cook, melt 6 tablespoons of the butter in a small skillet over medium heat. Swirl as it foams and cook until the milk solids turn amber and smell nutty, about 4 minutes.
- Drop the sliced garlic into the brown butter, swirl for 30 seconds until fragrant and just golden, then pull the skillet off the heat.
- Warm the milk and cream together until steaming, not boiling. Keep warm.
- Drain the potatoes, return them to the hot empty pot over low heat for 1 minute, shaking twice, until the surfaces look dry and matte.
- Off the heat, pour in the brown butter and garlic with every browned bit, and mash until the butter disappears.
- Add half the warm milk mixture and mash again. Add the rest and stir just until fluffy with soft peaks.
- Fold in the remaining 2 tablespoons of butter in small pieces, the seasoning salt, pepper and chives. Taste and adjust the salt.
- Spoon into a warm bowl, swirl the top, finish with extra chives and flaky salt, and serve.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
Nutrition
- Serving Size: 3
- Calories: 270
- Sugar: 3
- Sodium: 450
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 3
- Protein: 4
- Cholesterol: 40