Garlic Brown Butter Mashed Potatoes 

2 lbs yukon gold potatoes

8 tbsp unsalted butter

5 cloves of garlic, smashed

½ cup heavy cream

½ cup buttermilk

1 tsp salt

Black pepper to taste

Heat your butter over medium heat in a small pan and add the smashed garlic. Stir occasionally until the butter browns. Be careful as it goes very slowly at first and then browns quite quickly - the butter will have a golden color and brown bits floating in it and the garlic will be soft. Remove from heat and set aside to that the garlic can continue to infuse the butter

Place the potatoes in a medium pot and cover with 1-2 inches of cold water. Bring to a boil over high heat and, once boiling, reduce heat to a simmer. Cook for approximately 20 minutes once the simmer begins. Potatoes are ready when they are easily pierced with a fork - overcooking is better than undercooking the potatoes - they should be very soft. Drain the potatoes. Once they are just cool enough to work with, remove the skins. Mash potatoes and add in the garlic butter (removing the garlic cloves unless you want them extra garlicky). Warm the buttermilk and cream in the same pan used for the butter until warm and then pour this over the potatoes. Add salt and pepper to taste and stir to combine. Serve.