-2 lb Yukon Gold or Russet potatoes, peeled and cut into 1-inch pieces
-1 stick (8 tbsp) unsalted butter, at room temperature
-1/2 cup heavy whipping cream
-1/2 cup whole milk
-Kosher salt and freshly ground black pepper to taste
-[optional] 2 tbsp minced chives for garnish

1. Place potatoes in a large saucepan with a generous pinch of salt and cover with cold water by a few inches. Set over medium-high heat and bring to a simmer, making sure the potatoes do not boil. Cook until tender, about 20 minutes.

2. While potatoes are cooking, add butter to a medium skillet over medium-high heat. Cook, stirring frequently with a wooden spoon to scrape up any browned bits, until butter stops foaming and takes on a golden-brown color, 8 to 10 minutes.

3. Meanwhile, pour heavy cream and whole milk into a saucepan and heat over medium heat until hot; reserve on the stove.

4. When potatoes are tender enough to mash, drain throughly in a colander. Place saucepanback over medium heat. Add cooked potatoes and toss to dry completely; reserve pan again. Remove hot potatoes and immediately process in a potato ricer or food mill. Return processed potatoes to pan and set over low heat.

5. Drizzle hot cream mixture slowly into potato mixture, mixing constantly with a wooden spoon, until potatoes reach desired consistency. Gently fold in brown butter and mix potatoes by hand until just incorporated. Taste and adjust seasoning with salt and pepper.