Browned butter adds a subtle warm, nutty flavor to traditional mashed potatoes. To get the creamiest mash - with no lumps and no gluey texture, be sure to use a potato ricer.
04Stir one cup of hot milk and 6 tablespoons browned butter into the potatoes. If mixture seems dry, add more hot milk about 2 tablespoons at a time until you achieve the desired consistency. Add sea salt and stir.
05Transfer mashed potatoes to a serving bowl and drizzle with remaining tablespoon of browned butter. Sprinkle with parsley and serve.