Ingredients
3lbpotatoes of choice
6ozunsalted butter
4clovesgarlic,crushed
½cupGrated Parmesan Cheese
1cupmilk
Preparation
Peel potatoes and cut into large chunks. Boil in salted water for 20 minutes or until fork-tender.
Meanwhile, heat butter in a small pan over medium heat.
When butter begins to foam, add the crushed garlic, and reduce heat to medium. Stir continuously and swirl the pan until the butter begins to change colour and turn golden brown with a nutty aroma.
Drain potatoes and transfer them back to the pot.
Strain just over half of the browned butter over the boiled potatoes through a sieve. Reserve crispy garlic pieces to serve later.
Add the parmesan cheese and milk. Beat with a hand beater for about 1 to 2 minutes until smooth and creamy. Pour extra milk for a thinner mashed potato consistency.
Season with more salt according to taste.
Serve with reserved browned butter, extra parmesan cheese, chopped parsley and crispy garlic pieces.
