Brown Buttered Mashed Potatoes

Suggested Piece: 3 Qt. Sauce Pan with Perforated Basket

Ingredients

3-4 Yukon Gold potatoes (#3 cone)
2-3 cloves garlic, whole
1/4 c. butter
1/4 c. heavy cream

1-2 tbsp. parsley, finely chopped
Salt & pepper to taste

Directions

Place 1/2 inch of water in bottom of 3 Qt. Sauce Pan and begin warming over medium heat. Meanwhile, process 3 large potatoes on #3 cone into Culinary Basket. Place whole pealed garlic cloves on top of potatoes. Set Perforated Basket in 3 Qt. Sauce Pan and cover. Cook on medium until Vapo-Valve clicks, then reduce heat to low. Cook on low heat for approx 15-20 minutes or until potatoes are soft. Empty water from 3 Qt. Sauce Pan and add butter to bottom of pan. Brown butter over medium heat until milks solids separate and butter turns a golden brown. Immediately remove from heat and transfer potatoes from Perforated Basket to 3 Qt. Sauce Pan. Add heavy cream, finely chopped parsley, and salt & pepper to taste. Stir to combine and mash.