Brown Butter & Sage Mashed Potatoes
Creamy Russet mashed potatoes topped with nutty brown butter and crispy sage leaves. This simple, flavorful side dish is perfect for holiday dinners or cozy family meals.
Ingredients
- 5 russet potatoes
- ½ cup whole milk
- 5 Tbsp salted butter
- 6-8 fresh sage leaves
- salt & pepper to taste
Instructions
- 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.
- 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.
- 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, immediately remove the pan from the heat. Watch closely, because browned butter can turn burned butter surprisingly fast.
- 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.
Nutrition
Calories: 354kcal | Carbohydrates: 50g | Protein: 7g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 137mg | Potassium: 1160mg | Fiber: 3g | Sugar: 3g | Vitamin A: 489IU | Vitamin C: 15mg | Calcium: 77mg | Iron: 2mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
