In the first three photos, to the left, I have 4 Yukon Gold potatoes with
a peeler, a knife, a masher and a small pot. I peel the potatoes and then quartered them.
In the next two photos I have placed the quartered potatoes in the
pot with cold water to cover the potatoes. I salt the water (1 tablespoon) and bring the potatoes to a full boil.
I then reduce the heat to a simmer. This simmer is a critical part of really good mashed potatoes. It allows the
potato to cook evenly (at a boil the potatoes will bang into one another and the outside gets mushy before the center
is cooked) and avoid absorbing excess water.
In the last four photos above I have about 1/3 of the jar
of Brown Butter Garlic ready for use. I strained the finished potatoes, returned them to the pot, and put them back
on a low heat. I like using the "Old School" masher for my potatoes as it does great job and it does not overwork
the potatoes into a guey paste like substance. My potatoes are now mashed and ready for the Brown Butter Garlic. 1/3
of the jar has plenty of flavor but not enough butter so I add another two tablespoons. Using a large spoon or rubber
spatula I fold the butters into the mash. I now season with salt and pepper and fold in about 3 tablespoons of milk.