Brown Butter And Scallion Mashed Potatoes

• 5 lbs yukon gold potatoes, cut into 1-inch pieces
• 1 tablespoon salt
• 1 cup whole milk
• 1/2 cup sour cream
• 3/4 cup unsalted butter
• 2 bunches scallions, cut crosswise into 1/2 inch pieces
• 1/2 teaspoon black pepper

1. Cover potatoes with cold water by 2 inches in a 5-to 6-quart heavy stock pot and add 1 1/2 teaspoons salt.
2. Bring to a boil, then reduce heat to a simmer, uncovered, until potatoes are tender, 10-15 minutes.
3. Drain potatoes in a collander, then return to pot and cook over moderate heat, shaking pot ocasionally, until dry, 1 to 2 minutes.
4. Mash hot potatoes with masher or force through food mill into another pot, then cover to keep warm.
5. Bring milk with 1 1/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined.
6. Stir in sour cream, then cover and keep warm.
7. 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.
8. Add scallions and pepper and cook, stirring, until slightly softened, about 2 minutes.
9. Fold butter mixture into mashed potatoes and season with salt.

gold potatoes, salt, milk, sour cream, unsalted butter, bunches scallions, black pepper

Taken from www.food.com/recipe/brown-butter-and-scallion-mashed-potatoes-153688 (may not work)