Mashed Potatoes

The Potatoes

1. Cut the potatoes into approximately 1-inch cubes. Add potaotes to a large pot of generously salted water and bring to a boil over high heat. Boil the potatoes for approximately 15 minutes, until a fork goes through them without resistance.
2. Drain the potatoes and return them to the dry pot. Put over low heat and shake the potatoes to dry them out.

The Mixins

1. Add the milk to the saucepan and heat over low. Give the brown butter a stir, then add all but a scant ¼ cup into the milk. Add the garlic and herbs and steep over low for 30 minutes, stirring occasionally.
2. In a medium saucepan, melt the butter over medium heat. Once it begins to bubble vigorously, cook for another 6 to 8 minutes, swirling occasionally, until the bubbles subside and turn into foam, and toasty brown flecks begin to float on the surface. Take off the heat and scrape the bottom of the pan. Pour the browned butter into a heatproof measuring cup and set aside to cool slightly. (Don't clean the saucepan.)
3. Add the milk to the saucepan and heat over low. Give the brown butter a stir, then add all but a scant ¼ cup into the milk. Add the garlic and herbs and steep over low for 30 minutes, stirring occasionally.
4. Strain the warm milk mixture over the potatoes (or just pluck out and discard the garlic and herbs) and mash with a potato masher or a hand mixer on low speed until your desired consistency is reached. Taste and season with salt and pepper. (If making ahead, turn off the heat and cover with a lid to keep warm for up to 30 minutes.)
5. Transfer to a large serving bowl. Make a few divots on the surface with the back of a spoon and pour the reserved brown butter on top.