In a small saucepan over medium heat, add non-salted butter. Allow it to melt and froth, stirring continuously for about 5-7 minutes until it transforms into a golden-brown color with a nutty aroma. Keep a close watch to prevent burning, then remove from heat and let cool slightly before using.

While the butter cools, peel and quarter Russet or Yukon Gold potatoes, then place them in a large pot. Cover with cold, salted water and bring to a boil over high heat. Once boiling, reduce to medium and cook for about 15-20 minutes or until the potatoes are tender when pierced with a fork. Drain well and let them steam dry for a few minutes.

Return the cooked potatoes to the pot. While they are still warm, pour in ½ to 1 cup of hot whole milk for added creaminess. Mash the potatoes using a potato masher until mostly smooth, ensuring there are no lumps left.

Once the potatoes are at your desired consistency, incorporate the browned butter from Step 1 into the mix. Stir it in gently until fully combined, seasoning with salt to taste.

Transfer the creamy Brown Butter Mashed Potatoes to a serving dish. For an extra touch of indulgence, drizzle with any remaining browned butter and garnish with fresh herbs if desired. Serve hot.