Fill a medium sized pot with water.

Place potatoes into the pot, salt the water, and then turn heat to high, bringing water to a boil.

Turn down to a simmer and simmer potatoes for 25-30 minutes.

While the potatoes are simmering, place the butter into a small saucepan.

Melt the butter over medium heat, stirring while first it foams, then becomes clear, then begins to turn brown, about 5-10 minutes.

(*Beware-the time between brown butter and burnt butter is very short. You really should watch this whole process)

Remove brown butter from heat and then set aside.

When potatoes are fork tender, drain and place them in the bowl of a stand mixer.

(If you are going to peel the potatoes, do it before putting them into the bowl of the stand mixer, but trust me, you don't need to!)

Add the sour cream, salt and a pinch of pepper to the stand mixer and then mix until chunky.

Add the brown butter and then continue to mix until desired consistency (they will never become completely smooth with this method-don't try).

Season with additional salt and pepper as needed.

Remove from stand mixer and serve warm.

Garnish with Italian parsley if desired.