A suggestion for improving the mashed potatoes on Thanksgiving dinner:
"As butter heats in a saucepan, its water content begins to evaporate, resulting in a vigorous boil. After about five or so minutes of bubbling, a hush falls. The liquid becomes more viscous, and the bubbles turn to foam. The milk solids underneath start to caramelize and turn chestnut brown. Be mindful, for butter can go from brown to burned very quickly. As soon as brown flecks rise to the surface, remove it from the heat and stir well, taking care to scrape the “fond” — the bits stuck on the bottom of the pan."
Suggestion and image from The New York Times.