Brown Butter Mashed Potatoes

• 3 pounds Potatoes, Peeled And Chopped (russets Or Yukon Golds Work Great)
• 6 Tablespoons Unsalted Butter
• 1 cup Milk (whole Milk Tastes Best, 2% Is Still Good!)
• 3/4 teaspoons Salt
• 1/4 teaspoons Pepper
• Fresh Sage, For Garnish

1. Peel and chop potatoes, then add to a large pot. Fill with cold water, stopping just as the water reaches about an inch above the potatoes. Heat over high heat and let come to a boil, then cook for 25-30 minutes, or until fork tender.
2. When potatoes have about 5 minutes left, add butter to a small saucepan and heat over medium heat. Whisking continuously, cook until little brown bits appear on the bottom of the pan, then remove immediately from heat.
3. Drain potatoes, then add back to the pot, turning the heat to low. Mash with a potato masher to break up the chunks, then add in butter, milk, salt and pepper. Mash some more, or use a hand mixer to whip potatoes until creamy.
4. Garnish with fresh sage and serve. This serves about 4-6 with generous helpings and leftovers.

potatoes, butter, milk, salt, ubc, fresh sage

Taken from tastykitchen.com/recipes/sidedishes/brown-butter-mashed-potatoes/ (may not work)