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Creamy Brown Butter Sage Mashed Potatoes (Family Favorite)

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These creamy brown butter sage mashed potatoes are a budget-friendly, surprisingly simple side dish that steals the show at any gathering. With nutty browned butter and crispy fried sage, they transform humble potatoes into an unforgettable comfort food.

Ingredients

Scale
  • 3 pounds (about 6 medium) russet potatoes
  • 1 cup (2 sticks or 226 grams) unsalted butter
  • 15–20 fresh sage leaves
  • 3/4 cup (180 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 1 1/2 teaspoons (9 grams) salt, plus more for the water
  • 1/2 teaspoon (1 gram) freshly ground black pepper
  • 2 cloves garlic, smashed (optional)

Instructions

  1. Prep the potatoes: Peel the potatoes and cut them into 1-inch chunks. Rinse in cold water to remove excess starch.
  2. Boil the potatoes: Place the potato chunks in a large pot and cover with cold water by about an inch. Add a generous tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender, about 20-25 minutes. Drain in a colander and let steam dry for 1-2 minutes.
  3. Warm the milk and cream: In a small saucepan, combine the milk, heavy cream, and smashed garlic cloves (if using). Warm over low heat until hot but not boiling.
  4. Brown the butter: In a small skillet, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter foams, the foam subsides, and golden brown specks form at the bottom. When it smells nutty and turns amber, remove from heat immediately and pour into a heatproof bowl.
  5. Fry the sage leaves: In the same skillet, add 1 tablespoon of the browned butter. Lay the sage leaves in a single layer and cook over medium heat for about 30 seconds per side until crispy. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
  6. Mash the potatoes: Return the drained potatoes to the pot or transfer to a large bowl. Mash with a potato masher or push through a ricer. Do not use a food processor or blender.
  7. Add the warm liquid: Remove the garlic cloves from the warm milk mixture. Pour about half over the mashed potatoes and stir gently. Add the remaining liquid and stir until combined. Do not overmix.
  8. Finish with brown butter: Pour the browned butter over the potatoes, reserving about 1 tablespoon for drizzling. Fold in gently. Season with salt and pepper to taste.
  9. Serve: Transfer to a serving bowl. Drizzle with reserved browned butter, arrange crispy sage leaves on top, and sprinkle with flaky sea salt if desired. Serve immediately.

Notes

Don’t overwork the potatoes to avoid gluey texture. Always warm the milk and cream before adding to potatoes. Brown butter can burn quickly, so watch carefully. For make-ahead, prepare up to step 7, refrigerate for up to 2 days, then reheat in a 350°F oven for 20-25 minutes before finishing with brown butter and sage.

Nutrition

Keywords: mashed potatoes, brown butter, sage, side dish, comfort food, potluck, Thanksgiving, easy, budget-friendly

Find it online: https://willarecipes.com/creamy-brown-butter-sage-mashed-potatoes-family-favorite/