Mashed Potatoes with Brown Butter

Method

Peel and cut the potatoes into even chunks, then place in a large pan of cold salted water and bring to the boil. Simmer for 15-20 minutes until completely tender, then drain thoroughly in a colander. Meanwhile, melt the butter in a small saucepan over medium heat, stirring occasionally until it turns a deep golden brown with a nutty aroma, approximately 5-7 minutes. Pass the cooked potatoes through a ricer or mouli mill back into the pan to achieve a smooth texture. Gently fold in the warm milk and brown butter, then season with white pepper and nutmeg to taste. Serve immediately whilst still hot.