Brown Butter Potatoes

• 12 medium red potatoes (about 4 pounds), quartered
• 1/2 cup butter, cubed (1 stick)
• 4 garlic cloves, minced
• 2 teaspoons salt

1. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; return to pot.
2. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until light golden brown, stirring constantly. Stir in garlic; cook 30 seconds longer or until butter is golden brown. Add to potatoes; sprinkle with salt and pepper. Toss gently to combine.