Brown butter cream cheese mashed potatoes

115g unsalted butter

650g potatoes

salt and pepper

110g cream cheese

60ml milk room tempt

60ml whipping cream room tempt

5 cloves garlic

Step 1

- peel and wash the potatoes, then cut into pieces, transfer into a pot

Step 2

- add cold water, garlic and salt to the pot and bring to a boil, then simmer for around 20mins, or until the potatoes are fork-tendered

Step 3

- drain the potatoes and transfer them back into the pot, leave uncovered for 5mins so the excess water can evaporate

Step 4

- brown the butter in a separate pot (low heat and patience is key, don’t leave the pot to make sure it doesn’t burn)

Step 5

- add cream cheese, salt, pepper and brown butter (reserve some to add on top) to the potato pot and mash everything together (please use a ricer/ potato masher if you have one)

Step 6

- add 60ml milk and 60ml cream, then over low heat, whisk until the mixture fully combined warm and fluffy

Step 7

- serve warm with extra butter (use the remaining browned butter), pepper (and chives if you do have some)