Brown Butter Sage Mashed Potatoes (Print View)

Fluffy Yukon Gold potatoes combined with brown butter and fresh sage for an elevated, creamy side.

# Components:

→ Potatoes

01 - 2 lbs Yukon Gold potatoes, peeled and cut into chunks

→ Dairy

02 - 4 tablespoons unsalted butter
03 - 1/2 cup whole milk
04 - 1/4 cup heavy cream (optional, for extra creaminess)

→ Herbs & Aromatics

05 - 10 fresh sage leaves, finely chopped

→ Seasonings

06 - 1 1/2 teaspoons kosher salt, plus more to taste
07 - 1/2 teaspoon freshly ground black pepper

# Directions:

01 - Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 15 to 20 minutes.
02 - Melt the butter in a small saucepan over medium heat. Add the sage leaves. Cook, swirling occasionally, until the butter turns golden brown and sage is crisp, about 3 to 4 minutes. Remove from heat immediately to prevent burning.
03 - Drain the potatoes thoroughly and return them to the pot. Allow them to sit for 1 to 2 minutes so excess moisture evaporates.
04 - Mash the potatoes using a potato masher or ricer until they reach a smooth consistency.
05 - Gently heat the milk and cream (if using) until warm, then pour over the mashed potatoes.
06 - Add the brown butter and crispy sage to the potatoes, reserving a small portion for garnish. Season with salt and freshly ground black pepper. Mix until creamy and thoroughly combined.
07 - Taste and adjust seasoning as needed. Transfer to a serving bowl and finish with a drizzle of reserved brown butter and sage.

# Expert Advice:

01 -
  • Uses everyday ingredients you probably have on hand
  • Ready in under an hour which makes it practical for busy nights
  • Vegetarian and gluten free so all your guests can enjoy
  • Shows off potatoes beautifully with minimal fuss
02 -
  • A simple swap of browned butter transforms everyday potatoes into an exceptional dish
  • Yukon Gold potatoes give unmatched creaminess compared to other types
  • This dish pairs well with nearly any main course from roast meats to vegetarian fare
03 -
  • Never rush the browning step or you will miss out on deep flavor
  • Always use warm dairy to avoid gluey potatoes. A wooden spoon is best for folding in ingredients gently. Taste for salt twice for the perfect finish

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