Peel the potatoes and cut into 1-inch cubes. Place the potato cubes in a large pot and cover with water.

Bring to a boil over high heat, then reduce to medium-high and cook the potatoes until fork-tender, about 15-20 minutes.

While the potatoes are cooking, heat ¼ cup of the butter (1/2 stick) in a saucepan over medium heat, stirring constantly, until the butter turns golden brown. Remove from the heat and allow to cool slightly. Use a spoon to scoop off the white foam around the top of the browned butter. Set the browned butter aside.

Drain the water and transfer the potatoes to a large mixing bowl.

Add ¼ cup of the butter (1/2 a stick) and beat with an electric mixer until smooth.

Add the milk and continue whipping the potatoes until smooth and creamy.

Season with salt and pepper to taste. Drizzle the browned butter over top of the mashed potatoes and serve hot.