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Peel potatoes and cut into large chunks. Boil in salted water for 20 minutes or until fork tender (not falling apart).
Halfway through cooking time, prepare browned butter: Heat butter in a small pan over medium-heat.
When butter begins to foam, add the crushed garlic and reduce heat to medium. Stir continuously and swirl the pan until the butter it begins to change colour and turn golden brown with a nutty aroma. Its normal to see crispy little brown bits at the bottom of the pan. Remove immediately from heat. Set aside.
Drain potatoes and transfer them back to the pot.
Strain just over half of the browned butter over the boiled potatoes through a sieve. Reserve crispy garlic pieces to serve later.
Add the parmesan cheese and milk. Beat with a hand beater until smooth and creamy (about 1-2 minutes) -- or use a potato masher. Add extra milk if you like a thinner mashed potato consistency.
Taste test and season with more salt if needed.
Serve with reserved browned butter, extra parmesan cheese, chopped parsley and crispy garlic pieces.