6 TBSP unsalted butter, cut into 6 equal size pieces
1/2 cup heavy cream, warmed
salt & pepper
DIRECTIONS
Peel the potatoes and cut them into 1-inch pieces. Add the potatoes to a pot and cover with cold water. Stir 1 tsp salt into the water and bring to a boil over high heat. Cover the pot and reduce the heat to medium-low. Simmer until potatoes are tender, 10 to 15 minutes.
While the potatoes cook: Melt the butter in a saucepan over medium heat. Soon the butter will start foaming. Eventually brown bits will form and the butter will omit a nutty aroma, when this occurs take the pan off the heat and pour the brown butter into a bowl and set aside.
Drain the potatoes and place them in a large bowl. Pour the brown butter and warmed heavy cream over the potatoes and mash with a potato masher until no lumps remain. Season with salt & pepper to taste.
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