Brown Butter & Sage Mashed Potatoes
These elevated mashed potatoes are an essential side dish that you will never tire of. The savory sage brown butter adds a nutty flavor making them crazy good! Serve along side our Savory Lamb Chops with Chimichurri Sauce for an exquisite dinner option.
- Prep Time: 20 mins
- Cook Time: 20-23 mins
- Total Time: 35 mins
- Servings: 4
Ingredients:
- russet potatoes
- whole milk
- salted butter
- fresh sage leaves
- salt & pepper
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step 1: Wash, peel and cut the potatoes into medium chunks. Place into a large pot with cold water, a pinch of salt and cover. Bring to a boil and then lower heat. Cook until potatoes are easily pierced with a fork. Drain the water and set aside.
Step 2: In a saucepan, heat up milk and half of the butter until butter is melted. Pour over potatoes. Using a hand mixer or hand masher begin to mash the potatoes until there are no chunks. Taste mashed potatoes to see if more salt and pepper are needed.
Step 3: In a saucepan over medium-low heat, add the remaining butter and the sage leaves. As the butter melts and browns, the sage leaves will begin to crisp up. This should take only a 2-3 minutes. Make sure not to let the butter burn.
Step 4: Plate the mashed potatoes and drizzle the brown butter and crisp sage on top. Enjoy!
*Caution-potatoes will be hot when transferring from pot to bowl.
Try serving with:
- Crock Pot Thanksgiving Whole Turkey Recipe– Back To My Southern Roots
- Swedish Meatballs
- Oven “Fried” Chicken
Brown Butter & Sage Mashed Potatoes
Ingredients
- 5 russet potatoes
- 1/2 cup whole milk
- 5 Tbsp salted butter
- 6-8 fresh sage leaves
- salt & pepper to taste
Instructions
- Wash, peel and cut the potatoes into medium chunks. Place into a large pot with cold water, a pinch of salt and cover. Bring to a boil and then lower heat. Cook for 20-23 minutes until potatoes are easily pierced with a fork. Drain the water and set aside.
- In a saucepan heat up milk and half of the butter until butter is melted. Pour over potatoes. Using a hand mixer or hand masher begin to mash the potatoes until there are no chunks. Taste mashed potatoes to see if more salt and pepper are needed.
- In a saucepan over medium-low heat, add the remaining butter and the sage leaves. As the butter melts and browns, the sage leaves will begin to crisp up. This should take only a 2-3 minutes. Make sure not to let the butter burn.
- Plate the mashed potatoes and drizzle the brown butter and crisp sage on top. Enjoy!*Caution-potatoes will be hot when transferring from pot to bowl.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
