Browned Butter Whipped Potatoes
|3 lbs Yukon Gold potatoes, peeled|
|½ cup warmed browned butter|
|1 cup heavy or light cream, warmed|
|½ cup sour cream, room temperature|
|1 Tbsp roasted garlic|
|Salt and freshly ground pepper to taste|
Place peeled Yukon Gold potatoes in a large stock pot, and cover with cold water by two inches. Generously salt the water. Bring to a boil over medium-high heat, then reduce heat to medium and cook until potatoes are tender, 20 to 30 minutes.
Drain the potatoes and place into the bowl of a mixer. Mix in the browned butter and once incorporated, add the heavy cream, sour cream, roasted garlic, salt, and pepper. Whip with a hand mixer or a stand mixer with a wire attachment until smooth.
To keep whipped potatoes warm, cover bowl with plastic wrap and place over a pot of simmering water. Stir occasionally and serve within an hour.
Makes 6 servings