Brown Butter & Sage Mashed Potatoes

Mashed potatoes were already doing just fine, but brown butter and crispy sage give them the kind of glow-up we can actually get behind. They’re creamy, buttery and just fancy enough for Thanksgiving without requiring twelve ingredients or an afternoon of emotional preparation.

Serve these Brown Butter and Sage Mashed Potatoes with turkey, lamb chops, Swedish meatballs, or oven-fried chicken. Basically, anywhere regular mashed potatoes can go, these can go—and they bring the good butter.

• Prep Time: 20 mins
• Cook Time: 23 mins
• Total Time: 45 mins
• Servings: 4

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Instructions

Step 1: Wash and peel the potatoes, then cut them into evenly sized chunks. Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Cover the pot and bring the water to a boil. Reduce the heat and cook until the potatoes are tender and easily pierced with a fork, about 15–20 minutes. Drain well, then return the potatoes to the warm pot. Let them sit for 1–2 minutes so any remaining moisture can evaporate before mashing.

Step 2: Mash the potatoes. Warm the milk and half of the butter in a small saucepan over low heat until the butter melts. Do not allow the milk to boil. Pour the warm milk mixture over the potatoes. Mash with a potato masher until creamy, with no large chunks remaining. You can also use a hand mixer on low speed, but stop as soon as the potatoes are smooth. Overmixing can make mashed potatoes gummy, and nobody invited gummy potatoes to dinner. Season with salt and pepper to taste. Taste the mashed potatoes and add more salt and pepper if needed.

Step 3: Make the sage brown butter. Add the remaining butter and sage leaves to a light-colored saucepan or skillet over medium-low heat. Stir or swirl the pan as the butter melts. The butter will foam before golden-brown specks begin forming on the bottom of the pan. The sage leaves should become dark green and crisp. Once the butter smells nutty and turns golden brown, remove the pan from the heat immediately. Watch closely, because browned butter can turn burned butter surprisingly fast.

Step 4: Finish and serve. Transfer the mashed potatoes to a serving bowl. Spoon the sage brown butter over the top, making sure to include those flavorful browned bits. Arrange the crispy sage leaves over the potatoes and serve warm. Use caution when draining and transferring the potatoes because the pot and potatoes will be very hot.

🍋 Simply Made Suggestions

• Don’t overmix. Mash the potatoes only until they’re smooth. Too much mixing releases extra starch and can turn them gummy—and nobody invited gummy potatoes to dinner.
• Try Yukon Golds. Replace some or all of the Russet potatoes with Yukon Golds for a naturally creamier, more buttery texture.
• Make them ahead. Prepare the mashed potatoes earlier in the day and reheat them gently with a splash of warm milk. Make the sage brown butter shortly before serving so the sage stays crisp.
• Watch the butter closely. Remove it from the heat as soon as it develops golden-brown specks and smells nutty. Brown butter waits for no one.

🍋 Before You Go…

Planning a holiday dinner? Serve these mashed potatoes with our Slow Cooker Turkey with Herbs for an easy, comforting meal that looks like you spent the entire day in the kitchen. You did not. We’ll keep that between us.