Brown Butter Mashed Potatoes

Ingredients

• Russet potatoes, peeled
• Heavy cream
• Milk
• Butter (plus more, melted, for the top)
• Fresh rosemary, sage, and thyme
• Garlic
• Salt

Directions

• In a saucepan, combine the cream, milk, butter, rosemary, garlic, sage, and thyme. Bring just to a boil (bubbles forming around the edges), then remove from the heat and let steep about 20 minutes.
• Put the peeled russet potatoes in cold water, bring to a boil, and add salt. Cook until fork-tender.
• Strain the potatoes and let them air-dry for a couple of minutes, then return to the pot over the lowest heat.
• Pass the potatoes through a ricer (or mash), then slowly work in the strained infused cream mixture a little at a time until creamy and smooth.
• Spread into an oven-safe serving dish and gently brush the top with melted butter.
• Broil about 10 minutes, until the top is golden. Serve (they are good enough to stand alone, no gravy needed).

Method transcribed from the video (rough); amounts to taste. Justin Chapple's brown butter mashed potatoes, shared by Corre Larkin on Instagram.