Browned Butter Mashed Potatoes

Browned butter gives the traditional mashed potato a divine nutty taste and aroma.
Cook the butter in a heavy 2-quart saucepan over medium-high heat, stirring constantly, for 6 to 8 minutes or just until the butter begins to turn a golden brown color. Immediately remove the pan from the heat and pour the butter into a small bowl. (The butter will continue to darken if left in the pan.) Remove and leave 1-2 tablespoons of browned butter.Bring the potatoes, 2 teaspoons of salt, and water to a boil in a large roasting pan over medium-high heat; simmer for 20 minutes or until tender. Drain the water. Reduce heat to low. Return the potatoes to the roasting pan and cook, stirring occasionally, for 3-5 minutes or until the potatoes are dry.Mash the potatoes with a potato masher to the desired consistency. Add the remaining browned butter, buttermilk, milk, pepper, and remaining 1 tsp salt, stirring until smooth.Transfer to a serving platter. Drizzle with the remaining 1-2 tablespoons of browned butter. Decorate if desired.Note: To prepare ahead of time, follow the step-by-step recipe: Place in a lightly oiled 2 1/2-inch heatproof dish; cover and refrigerate for up to 2 days. Let stand at room temperature for 30 minutes. Bake uncovered at 350 ° C for 35-40 minutes or until fully warmed through. Drizzle with the remaining butter and garnish as desired.