Silky Yukon Gold mashed potatoes with brown butter

• 900 g yukon gold potatoesabout 6 medium, peeled and cut into 4cm chunks
• 60 g unsalted butterabout 4 tablespoons
• 120 ml whole milkwarmed
• 1 ½ tsp fine sea salt
• ½ tsp black pepperfreshly ground

1. 1

   Place the potato chunks in the large pot and cover with cold water by about 5cm. Add 1 teaspoon of the salt. Bring to a boil over high heat, then reduce to a steady simmer.

   Tip: Starting in cold salted water ensures the potatoes cook evenly all the way through.

2. 2

   Simmer the potatoes until completely fork-tender — a fork should slide in and out with zero resistance, about 15-18 minutes. Don't undercook; softer potatoes mash smoother.

   Tip: Test a few pieces from different spots in the pot. If any feel firm in the center, give them another couple of minutes.

3. 3

   While the potatoes simmer, melt the butter in the small saucepan over medium heat. Once melted, it will foam and spit — keep swirling gently. After about 90 seconds, the foam settles and you'll see golden-brown flecks at the bottom with a warm, nutty aroma. Immediately remove from heat and pour in the milk to stop the browning. The mixture will bubble up, so pour slowly. Set aside.

   Tip: Watch the butter closely once it stops foaming — it goes from brown to burnt in seconds. If you see any black specks, start over with fresh butter.

4. 4

   Drain the potatoes in the colander and let them steam for about 1 minute — this evaporates excess moisture so your mash won't be watery. Return them to the empty, still-warm pot (off heat).

   Tip: That quick steam-dry step makes a real difference in texture.

5. 5

   Mash the potatoes with the potato masher until no lumps remain. Pour in the brown butter and milk mixture and the remaining 0.5 teaspoon of salt. Mash and stir until everything is incorporated and the potatoes are silky smooth. Taste and add the black pepper, adjusting salt if needed.

   Tip: Don't overwork the potatoes or they can turn gluey — mash just until smooth, then stop. If you want them a touch looser, splash in another tablespoon of warm milk.

• large pot (4-liter (4-quart))
• colander
• small saucepan (1-liter (1-quart))
• potato masher

Per serving

Nutritional values are estimates only.