Browned Butter Garlicky Mashed Potatoes
2 lbs russet style potatoes (about 4 medium), scrubbed
5 med garlic cloves, minced (about 5 tsp.)
2 tsp. Kosher salt
6 Tbsp. butter
½ tsp. Freshly ground black pepper
½ C. heavy cream, as needed
Lemon juice as needed
Place the potatoes in a large saucepan and add cold water to cover by 1 inch. Bring to a boil over high heat; reduce the heat to medium-low and cook at a bare simmer until just tender (the potatoes will offer very little resistance when poked with a paring knife), 40 to 45 minutes.
Meanwhile, place 1 tsp of the minced garlic on a cutting board and sprinkle with the salt and black pepper. Using the flat edge of a chef’s knife, drag the garlic, slat and pepper back and forth across the cutting board in small circular motions until the garlic is ground into a smooth paste. Transfer to a prep bowl and set aside.
Heat the butter over medium heat until brown and you can smell a nutty aroma. Take off the heat and immediately add in the other 4 tsp. of minced garlic. Allow this garlic to cook in the residual heat and allow both to cool to room temperature. Once cool add in the garlic, salt and pepper paste.
Drain the cooked potatoes; set a ricer or food mill over the now-empty saucepan. Option to peel the skins from the potatoes with a paring knife or skip the peeling process and allow your ricer to skin the potatoes.
Add the lemon juice, butter and garlic to the potatoes, stir to combine. If needed add heavy cream to get to the right consistency. Season with more salt and pepper to taste.
Serves 6