Brown Butter Yukon Gold Potato

2 large Yukon Gold Potatoes
1/2 cup / 125 ml butter
1 teaspoon / 5 ml salt
1 teaspoon / 5 ml white pepper
1/4 teaspoon / 1 ml ground nutmeg

Wash, peel and cut each potato into 6 pieces.

Steam until tender, about 15 minutes.

While potatoes are steaming, brown the butter by melting it in a high-sided saucepan over high heat.

Leave butter on the heat as it simmers, begins to foam, and water separates from the milk solids. As the water evaporates, foam will rise and subside.

As the foam rises again, stir butter gently. Just before the solids on the bottom of the pan begin to burn, pour the butter into a bowl to stop the cooking process.

Let stand at room temperature.

Place the steamed potato in a bowl and add the salt, pepper and nutmeg.

Using a mixer, whip the potatoes at medium speed, gradually adding the hot browned butter until it is thoroughly incorporated.

Increase the mixer speed to high to finish combining the potato and butter.

Place the whipped potato in a covered dish to keep warm.