2
Melt butter and cook until it browns. Then, stir in the cream and sour cream to make one cohesive mixture. Cook just until warmed.
3
When you can easily pierce the potatoes with a fork, drain the potatoes and pat dry to absorb excess moisture..
4
Pass the potatoes through a ricer into a mixing bowl and pour the brown butter-cream mixture on top. Stir or use a mixer on low speed until the potatoes turn into a mashed consistency.
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