Garlic and Brown Butter Mashed Potatoes

Honestly what is Thanksgiving without some homemade mashed potatoes? I changed the original recipe a little bit but it was still rich and creamy and delish. Denis really likes mashed potatoes with the skin on so I left half of them with the skins on. I also like how it looks, its kind of rustic. I will definitely be using this recipe again for next year! I didn't take a picture of them unfortunately but here is the recipe.

Garlic and Brown Butter Mashed Potatoes

Adapted from Gourmet

Serves 8-10

Ingredients

5 lbs Yukon Gold potatoes, half peeled, all cut into 1-inch pieces

1 tablespoon salt

1 cup whole milk

1/2 cup sour cream

1 1/2 sticks (3/4 cup) unsalted butter

4 gloves of garlic, grated on a microplane or minced

1/2 teaspoon black pepper

Directions

Cover with cold water by 2 inches in a 5 to 6 quart heavy pot and add 1 1/2 teaspoons salt. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.

Drain potatoes in a colander, then return to pot and cook over moderate heat, shaking pot occasionally, until dry, 1 to 2 minutes. Mash hot potatoes with masher then cover to keep warm.

Bring milk with remaining 1 1/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined. Stir in sour cream, then cover and keep warm.

Cook butter in a 12-inch heavy skillet over moderately high heat, stirring frequently and scraping up brown bits, until foam subsides and butter is golden brown, about 8 minutes. Add garlic and pepper and cook, stirring, until slightly softened, about 2 minutes. Fold butter mixture into mashed potatoes and season with salt.