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Creamy Brown Butter Sage Mashed Potatoes (Easy Side Dish)

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These Creamy Brown Butter Sage Mashed Potatoes are a restaurant-quality side dish that’s simple enough for a weeknight but special enough for Thanksgiving. The nutty brown butter and crispy sage leaves elevate classic mashed potatoes into something unforgettable.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes
  • ½ cup (1 stick) unsalted butter
  • 10–12 fresh sage leaves
  • ½ cup heavy cream
  • ¼ cup whole milk
  • 1 teaspoon salt (plus more for the water)
  • ½ teaspoon freshly ground black pepper
  • 2 cloves garlic (optional)

Instructions

  1. Peel the potatoes and cut them into evenly sized chunks, about 1½ inches. Rinse the chunks in cold water to remove excess starch.
  2. 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 for 15-20 minutes, until the potatoes are fork-tender.
  3. While the potatoes are cooking, make the brown butter. Cut the butter into pieces and place it in a small skillet over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will foam up, then subside, and you’ll see brown specks forming at the bottom. This takes about 5-7 minutes.
  4. When the butter is golden brown and smells nutty, drop in the sage leaves. They’ll sizzle and crisp up in about 30 seconds. Remove the sage leaves with a fork and set them on a paper towel to drain. Pour the brown butter into a heatproof bowl to stop the cooking process.
  5. Once the potatoes are tender, drain them in a colander. Return them to the pot and let them sit over low heat for a minute or two, shaking occasionally, to dry them out.
  6. If using a ricer, rice the potatoes into a large bowl. If using a masher, mash them right in the pot. Don’t overwork them—you want them smooth but not pasty.
  7. Warm the cream and milk together in a small saucepan or in the microwave. Pour them over the mashed potatoes and stir gently with a wooden spoon until combined.
  8. Drizzle the brown butter over the potatoes and fold it in gently. Save a tablespoon or two for drizzling on top at serving time. Taste and adjust salt and pepper.
  9. Transfer the potatoes to a serving bowl. Crumble the crispy sage leaves over the top and drizzle with the reserved brown butter. Serve hot.

Notes

Don’t rush the browning process, and don’t skip drying the potatoes. Both steps make a noticeable difference in the final texture and flavor. For make-ahead: prepare through step 8, cool, and refrigerate. Reheat with a splash of warm cream at 350°F for 20-25 minutes.

Nutrition

Keywords: mashed potatoes, brown butter, sage, side dish, Thanksgiving, holiday, creamy, easy

Find it online: https://sofiaspice.com/creamy-brown-butter-sage-mashed-potatoes-easy-side-dish/