Description
These brown butter sage mashed potatoes are incredibly creamy, with nutty brown butter and crispy sage in every bite. They’re simple enough for a weeknight but special enough for a holiday table.
Ingredients
Scale
- 2 ½ pounds Yukon Gold potatoes (about 1.1 kg)
- ½ cup unsalted butter (1 stick / 113 grams)
- 12–15 large fresh sage leaves
- ½ cup heavy cream (120 ml)
- ¼ cup whole milk (60 ml)
- 1 ½ teaspoons fine sea salt, plus more for the water
- ½ teaspoon freshly ground black pepper
- For the topping: 2 tablespoons unsalted butter
- For the topping: 6-8 fresh sage leaves
- For the topping: Flaky sea salt (such as Maldon) for finishing
Instructions
- Prep the Potatoes: Peel the Yukon Gold potatoes and cut them into evenly sized chunks, about 1 ½ inches each. Rinse the cut potatoes in cold water until the water runs clear to remove excess starch.
- Boil the Potatoes: Place the potato chunks in a large pot and cover them with cold water by about an inch. Add a generous tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender, about 15-20 minutes.
- Drain and Steam: Drain the potatoes in a colander and return them to the hot pot (off the heat). Let them sit for 2-3 minutes, shaking the pot occasionally, to allow steam to escape and remove excess moisture.
- Mash the Potatoes: If using a ricer, press the potatoes through in batches. If using a masher, mash until smooth but don’t overwork. A few small lumps are fine.
- Warm the Dairy: While the potatoes are steaming, combine the heavy cream and whole milk in a small saucepan or microwave-safe bowl. Warm until just steaming, not boiling.
- Brown the Butter: In a small skillet, melt the stick of unsalted butter over medium heat. Add the fresh sage leaves. Cook, swirling occasionally, until the butter turns deep golden brown and smells nutty, about 5-7 minutes. The sage leaves will become crispy. Remove from heat and transfer crispy sage leaves to a paper towel-lined plate. Set the brown butter aside.
- Combine Everything: Pour the warm cream mixture into the mashed potatoes and stir gently until just combined. Drizzle in the browned butter, reserving about 2 tablespoons for the topping. Fold together gently. Season with 1 ½ teaspoons salt and ½ teaspoon black pepper. Taste and adjust.
- Make the Topping: In the same small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the 6-8 fresh sage leaves and cook until crispy and the butter is just starting to brown, about 2 minutes. Remove from heat.
- Serve: Transfer the mashed potatoes to a serving bowl. Drizzle the brown butter topping over the top and garnish with the crispy sage leaves from both batches. Finish with a sprinkle of flaky sea salt. Serve immediately.
Notes
Don’t overwork the potatoes to avoid a gluey texture. Watch the brown butter carefully as it can burn quickly. Use room temperature dairy for best results. Salt the water generously. Dry the potatoes thoroughly after draining. Make extra topping for serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 2
- Sodium: 475
- Fat: 19
- Saturated Fat: 12
- Carbohydrates: 36
- Fiber: 3
- Protein: 5
Keywords: brown butter mashed potatoes, sage mashed potatoes, creamy mashed potatoes, holiday side dish, Thanksgiving mashed potatoes, Yukon Gold potatoes, brown butter sage