Description
These creamy brown butter sage mashed potatoes are rich, nutty, and herbaceous, perfect for holidays or cozy weeknight dinners. They come together with simple ingredients and deliver restaurant-quality results.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes (about 6–7 medium potatoes)
- 6 tablespoons unsalted butter
- 1 cup whole milk
- 10–12 fresh sage leaves
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic (optional but recommended)
- 4 tablespoons unsalted butter (for finishing sauce)
- 6–8 fresh sage leaves (for finishing sauce)
- Flaky sea salt (optional, for garnish)
Instructions
- Prep the potatoes: Peel the potatoes and cut them into uniform 1.5-inch chunks. Rinse under cold water to remove excess starch.
- Boil the potatoes: Place potato chunks in a large pot, cover with cold water by about an inch. Add 1 teaspoon salt and smashed garlic cloves if using. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until fork-tender.
- Warm the milk: While potatoes cook, pour milk into a small saucepan. Add 6-8 sage leaves and heat over medium-low until small bubbles appear around edges. Let steep for 5 minutes, then remove sage leaves.
- Brown the butter (first batch): In a small skillet, melt 6 tablespoons butter over medium heat. Swirl occasionally. After 3-4 minutes, when foam subsides and golden brown specks form, remove from heat immediately and pour into a heatproof bowl.
- Drain and dry the potatoes: Drain potatoes in a colander. Return to pot and place over low heat for 1-2 minutes, shaking occasionally, to dry residual moisture.
- Mash the potatoes: Remove pot from heat. Mash potatoes using a ricer or masher until smooth. Work gently to avoid over-mashing.
- Add warm milk and brown butter: Pour warm sage-infused milk and first batch of brown butter over mashed potatoes. Add salt and pepper. Fold together with a rubber spatula until just combined. Taste and adjust seasoning.
- Make the finishing brown butter sauce: In the same small skillet, melt remaining 4 tablespoons butter over medium heat. When it foams, add remaining 6-8 fresh sage leaves. Swirl pan until leaves crisp (about 30 seconds) and butter is golden brown. Remove from heat.
- Serve immediately: Transfer mashed potatoes to a serving bowl. Drizzle hot brown butter and crispy sage leaves over top. Sprinkle with flaky sea salt if desired. Serve right away.
Notes
Don’t skip drying the potatoes after draining for a creamier texture. Watch the butter closely when browning—it goes from perfect to burnt quickly. Use a light-colored pan to see the color change. For make-ahead, prepare potatoes without finishing sauce up to 2 days ahead; reheat gently with a splash of milk, then make fresh finishing sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 2
- Sodium: 380
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 28
- Fiber: 3
- Protein: 4
Keywords: mashed potatoes, brown butter, sage, Thanksgiving side dish, creamy potatoes, holiday side dish, comfort food