1-First and Second Steps: Prep and Boil Potatoes Begin by bringing a large pot of salted water to a boil and cooking the 8-10 small to medium Yukon Gold potatoes until they are fork-tender. Wash the potatoes first; peel if desired for a smoother result, or leave skins on for extra fiber and texture. Cut them into uniform chunks and boil for 15-20 minutes until tender, then drain and return to the pot to evaporate moisture for a fluffier mash. This technique pairs well with garlicky pasta dishes for a hearty dinner.

2-Third Step: Brown the Butter and Garlic In a separate pan, brown the 1 stick salted butter over medium-low to medium heat until it becomes bubbly and brown, then add the 4 diced garlic cloves and set aside. This step takes just a few minutes and adds that nutty flavor, but watch closely to avoid burning. Once done, it’s ready to mix in for that signature taste.

3-Fourth and Fifth Steps: Mash and Combine Drain the potatoes, then mash them using a potato ricer or masher for the desired texture. Mix in the brown butter and garlic mixture, along with 1/2 cup sour cream, 3/4 cup heavy cream, 2 teaspoons onion powder, salt, pepper, 1 tablespoon chopped rosemary, 2 tablespoons chopped thyme, 1 tablespoon chopped chives, and 2 tablespoons chopped parsley until thoroughly combined. Add these ingredients gradually to achieve the perfect consistency.

4-Sixth and Seventh Steps: Adjust and Serve If the mash is too thick, add a bit more cream; for extra spice, include red pepper flakes to individual servings as desired. Garnish with additional parsley and chives before serving. The dish can be prepared up to three days in advance and reheated in the microwave or oven at 350 degrees Fahrenheit for 25-30 minutes.