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.
Melt butter and cook until it browns. Then, stir in the cream and sour cream to make one cohesive mixture. Cook just until warmed.
When you can easily pierce the potatoes with a fork, drain the potatoes and pat dry to absorb excess moisture..
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.