– Russet Potatoes
– Dried Bay Leaves
– Butter
– Whole Milk
– Finely Grated Fresh Parmesan Cheese
– Kosher Salt, according to preferences
– Black Pepper, according to preferences
1. Add the potatoes to a large stockpot with hot water. Add the bay leaves and 1/2 teaspoon of Kosher Salt to the water. Bring to a boil, then lower to simmer and allow the potatoes to cook until they are very tender, approximately 20-30 minutes.
2. While the potatoes cook, brown the butter. To brown the butter: Place a large heavy-bottomed skillet over medium heat. Add the butter to the hot skillet and melt, whisking frequently. As the butter cooks, it will foam up a bit. Continue cooking and light browned specks will form at the bottom of the pan. The butter is done "browning" when it has a nutty smell and is golden brown.
4. Once potatoes are tender, drain the water and discard the bay leaves. Press potatoes through a potato ricer (I use the OXO Good Grips Potato Ricer) and into the bowl with the butter and milk mixture. Add the parmesan cheese and stir to combine. Taste for seasonings and add salt and pepper, if desired.