In a large stockpot, add potatoes, salt and enough cold water that it covers the potatoes by an inch or two. Bring to a boil and then reduce to a simmer.
1
Melt butter and cook until it browns. Then, stir in the cream and sour cream to make one cohesive mixture. Cook just until warmed.
2
When you can easily pierce the potatoes with a fork, drain the potatoes and pat dry to absorb excess moisture..
3
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.
4