Wash and peel potatoes, if desired. Cut into about 2-inch pieces and place them in a large pot, filled with cold water. Add salt and garlic powder.

Bring it to a boil over medium-high heat, and then reduce heat to medium to gently simmer the potatoes. Cook until potatoes are nice and tender, about 25 minutes.

Slice the butter into 1 tablespoon-sized pieces and place it in a skillet over medium heat.

Melt the butter, stirring continuously with a heat-resistant silicone spatula.

Once the butter melts, it will start to foam and bubble up. Keep stirring to promote even cooking and prevent burning!

After about 8 minutes, you’ll notice some brown speckles in the bottom of the pan and the butter will turn golden. (If you’re using less than 8oz of butter, it may take less than 8 minutes.)

Immediately pour the brown butter into a heat-resistant jar to stop further cooking.

Once the potatoes are cooked through, carefully drain the water.

As soon as you drain the potatoes, stir in half of the hot milk and brown butter. (TIP: It's important to mash the potatoes right away when they're hot to prevent gluey texture.)

Using a potato masher, mash the potatoes until nice and smooth (or chunky, however, you like it). Keep adding the rest of the milk (or more) until desired consistency.

Season with freshly ground black pepper and additional salt, if needed. Serve immediately, or put it in a warm oven to keep it hot. Or place it in a slow cooker set to 'keep warm' setting.