Step 1

Note: to prep these ahead of time, wash, peel and chop your potatoes. Place them in a large bowl and cover them with cold ice water. Store them in the fridge for 12 to 18 hours before preparing.

Step 2

Preheat the oven to 400 degrees F.

Step 3

Slice the potatoes in half or in quarters, depending on the size. You want the potato chunks to all roughly be the same size.

Step 4

Place the potatoes in a large pot of cold water over medium heat. Season the water with a big pinch of salt. Bring the potatoes to a boil, then boil until they are fork tender, about 12 to 15 minutes. (If your potato chunks are smaller, check after 10 minutes.)

Step 5

While the potatoes are boiling, brown your butter. Heat the butter in a large skillet over medium-low heat. Since this is a lot of butter, it may take a few minutes. Stir as it bubbles, and after 3 minutes or so you should see brown bits appear on the bottom of the pan. Cook just 1 minute longer and then turn off the heat.

Step 6

Drain the potatoes and return them to the pot. Use a ricer or mash the potatoes. Add in the sour cream, almost all over the brown butter (reserve a bit for the top of the potatoes), the chives and at least 1 teaspoon of kosher salt and ½ teaspoon pepper.

Step 7

Taste and season the potatoes more if needed. You may need another 1 teaspoon of salt! Do not be afraid to add it.

Step 8

Once the potatoes are lump free, transfer them to a 9x13 inch baking dish. Drizzle the remaining brown butter on top.

Step 9

Bake for 25 to 30 minutes, until warmed through and a bit crisp on top. Serve! Excellent with or without gravy.