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Cozy Brown Butter Sage Mashed Potatoes

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These creamy mashed potatoes are elevated with nutty brown butter and crispy sage. An easy, comforting side dish perfect for weeknights or holiday feasts.

Ingredients

Scale
  • 2 pounds (about 900g) Russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1/2 cup (1 stick / 113g) unsalted butter
  • 10–12 fresh sage leaves, plus extra for garnish
  • 1/2 cup (120ml) whole milk or half-and-half, warmed
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (60ml) sour cream or crème fraîche

Instructions

  1. Prep the Potatoes: Peel the potatoes and cut into uniform 1-inch chunks. Rinse in cold water to remove excess starch. Place in a large pot and cover with cold water by about 2 inches.
  2. Boil the Potatoes: Add 1 teaspoon kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until fork-tender.
  3. Drain and Steam Dry: Drain the potatoes in a colander. Return the empty pot to the stove over low heat for 1 minute to dry. Return the drained potatoes to the hot pot and let sit for 2-3 minutes, shaking occasionally, to evaporate remaining moisture.
  4. Brown the Butter: In a medium light-colored skillet over medium heat, melt the butter. Swirl occasionally. It will foam, then subside, and brown specks will form (about 5-7 minutes). When it smells nutty and turns warm amber, add the sage leaves. They will sizzle and crisp in about 30 seconds. Remove from heat immediately.
  5. Mash the Potatoes: Using a potato masher, mash the hot, dry potatoes until broken down but still slightly chunky.
  6. Add the Warm Liquid: Pour the warmed milk (or half-and-half) over the potatoes along with the sour cream and black pepper. Mash and stir gently until combined and creamy. Taste and adjust salt.
  7. Finish with Brown Butter: Pour the brown butter and sage mixture over the potatoes, reserving a few crispy sage leaves for garnish. Gently fold the butter into the potatoes until just incorporated.
  8. Serve Immediately: Transfer to a serving bowl. Top with reserved crispy sage leaves and a pinch of flaky sea salt if desired. Serve hot.

Notes

Don’t skip the steam dry step for fluffiest potatoes. Watch the butter carefully as it can burn quickly. Always warm your dairy before adding to potatoes to avoid a gluey texture. Do not use a food processor or blender. Best served immediately; can be kept warm in a slow cooker for up to 1 hour.

Nutrition

Keywords: mashed potatoes, brown butter, sage, comfort food, Thanksgiving side, easy side dish, creamy potatoes

Find it online: https://lolaspoon.com/cozy-brown-butter-sage-mashed-potatoes-easy-best-recipe/