If you like to leave the peel on, scrub your potatoes well (my preference). If you prefer your mashed potatoes without the peel, peel them. Dice the potatoes into roughly 1-inch pieces then add them to a large pot and cover with cold water so that it comes to at least 1 1/2 inches above the top of the potatoes. Bring to a boil over medium high heat. Boil until fork tender, about 10-12 minutes, then drain. Add the potatoes back to the pot.

While the potatoes cook, add the butter to a small sauce pan. Set the pan over medium heat. Once the butter is fully melted and begins to bubble, add the chopped herbs and stir. Stir every minute or so until the butter smells nutty and begins to turn golden brown. Make sure to keep an eye on it so it doesn’t burn! Remove the butter from the heat and let it rest until the potatoes are ready.

Once the cooked potatoes have been returned to the pot, pour in the brown butter and herbs. Mash the potatoes to your desired consistency.

Stir in the parmesan cheese and 6 tablespoons of the milk. If you want the potatoes creamier, add the remaining 2 tablespoons of milk (or more if you like!). Taste and season to your liking with salt and pepper then serve.