Brown Butter Mashed Potatoes

Two pounds or so of unpeeled potatoes (about four large)
A stick of salted butter (four ounces)
A few pinches of nutmeg
A sprinkle or two of salt and pepper

Cut the potatoes into large chunks then steam, boil or microwave them until they’re tender. Drain well.

Meanwhile, toss the butter into a small saucepot and heat it until it melts over medium heat. Because butter contains as much as twenty percent water it will then begin to steam and foam. Once the water has evaporated the foam will subside and the butter’s temperature will begin to rise. The milk fat solids that are one or two percent of the butter will then begin to brown. Continue watching as it begins foaming a second time. Swirl it gently, watching the color, until it turns golden brown and releases the aroma of toasting nuts. Immediately pour the browned butter into a bowl to stop it from browning further.

When the potatoes are tender mash in the butter, nutmeg and seasonings. Taste and season a bit more if needed. Then watch the bowl empty!