Method

• 1.
  Place potatoes in a large saucepan and cover with cold, salted water. Bring to the boil over high heat. Boil for 25-30 minutes, until very tender.
• 2.
  Meanwhile, cook the butter in a stainless-steel saucepan (it’s harder to see the colour of the butter in a dark pan) over medium heat while whisking constantly until there is a nutty aroma, the butter turns light brown and large bubbles become smaller and begin to subside. Transfer to a heatproof jug and cover to keep warm.
• 3.
  Drain potatoes and return to pan over low heat to steam for 1 minute. Pass potatoes through a potato ricer into a large bowl, then stir through the warm milk and half the brown butter until smooth. Season with freshly ground black pepper and check for salt. Add crispy shallots to remaining butter.
• 4.
  Transfer mash to a serving dish. Use the back of a spoon to make a coil shape on the top. Drizzle over the remaining brown butter mixture. Serve immediately, seasoned with extra freshly ground black pepper.