Instructions
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Place potatoes and garlic in a large stockpot and cover with cold water, ensuring the water level is about an inch above the potatoes. Add 2 tablespoons of salt and stir.
Bring the water to a boil over high heat, then reduce to medium-high and cook for 10–12 minutes, or until a knife slides easily into the center of a potato.
Carefully drain out all of the water through a colander. To keep them hot and prevent waterlogging, place the stockpot upside down over the drained potatoes.
Melt the butter in the pan over medium-high heat. Continue cooking until the butter begins to foam, stirring frequently to ensure that the butter cooks evenly. Once the solids begin to turn golden brown releasing a nutty aroma, transfer the browned butter to a heat-safe bowl.
Mash the potatoes and garlic. Add the brown butter and warmed Half and Half to the potatoes. Adjust the texture and flavor to your liking.
Finish by tasting and seasoning with additional salt and pepper if needed. Serve warm.