Directions:

• Prep: Peel and cut the potatoes into even 1-inch chunks. Submerge them in cold water so they don't oxidize. 
  
• Cook the potatoes: Add potatoes, 1 Tbsp salt, and 2 quarts of water to a large pot. Bring the water to a boil and cook the potatoes (covered with a lid) over medium heat until they are tender enough to mash (about 15 minutes). 
  
• Drain and dry the Potatoes: Drain the cooked potatoes in a colander over a large bowl. Keep the potato water for baking bread or making gravy. Place the potatoes into a stand mixer with one stick of butter. You could cover and let the potatoes steam so the butter melts for a couple of minutes.
  
• Mix the potatoes and ingredients: Fluff the Potatoes with a stand mixer at low speed for 15 seconds. Gradually add half and half in increments. Add the seasonings. Keep in mind that the starchier the potatoes, the more liquid they will need. Mix for about 5 minutes, slowly adding half and half until the potatoes look airy. 
  
• Keep Warm until serving: transfer fluffy mashed potatoes into a lightly greased crockpot. Set on warm or low for 2-3 hours.
  
• Make the Browned Butter:  Melt one stick of butter in a small saucepan or skillet over medium heat. Keep stirring over medium heat for about 8 minutes from the time you add it to the pan. Keep a close eye on the butter as it rapidly burns. You want a medium brown color. It should smell nutty, and you should see brown flecks. You could top mashed potatoes with brown butter immediately, or brown it and pour it over the top before serving.