Mashed potatoes with brown butter

Ingredients for 4 servings:

• 800 g potatoes, mainly waxy
• 1 tsp salt
• ½ tsp herbal salt
• 1 pinch of pepper
• 1 pinch of nutmeg, freshly grated
• 150 ml milk
• 60 g butter
• frozen parsley, if desired, for sprinkling

Instructions

Working time approx. 25 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Boil the potatoes in salted water for about 25-30 minutes, depending on their size. Drain the potatoes in a sieve and allow to cool, then peel them. Heat the milk, press the potatoes through a potato ricer while they are still hot (this works best) and season with herb salt, pepper, and nutmeg. For the brown butter, put the butter in a small saucepan and slowly melt over medium heat until the whey has separated and is browned. Now pour the brown butter over the mashed potatoes and mix in, reserving one or two tablespoons. Transfer the mashed potatoes to a warmed bowl, pour the remaining brown butter over the potatoes, and serve sprinkled with parsley.