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Creamy Brown Butter Sage Mashed Potatoes Recipe

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These creamy mashed potatoes are elevated with nutty brown butter and crispy sage, transforming a classic side dish into a flavorful standout. Perfect for holidays or weeknight dinners, they’re rich, aromatic, and utterly satisfying.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 6 tablespoons unsalted butter, divided
  • 10–12 fresh sage leaves
  • 1/2 cup heavy cream, warmed
  • 1/4 cup whole milk, warmed
  • 1 1/2 teaspoons fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, smashed (optional)

Instructions

  1. Prep the Potatoes: Peel the Yukon Gold potatoes and cut them into evenly sized quarters (about 1 1/2 inches each). Rinse under cold water to remove excess starch.
  2. Boil the Potatoes: Place the quartered potatoes in a large pot and cover with cold water by about an inch. Add 1 1/2 teaspoons of salt and the smashed garlic cloves (if using). Bring to a boil over high heat, then reduce to a medium simmer. Cook until fork-tender, about 20-25 minutes.
  3. Drain and Dry: Drain the potatoes in a colander and let them sit for a minute or two to steam off excess moisture. Return them to the pot (off the heat) and let them sit for another minute, shaking occasionally to evaporate remaining moisture.
  4. Brown the Butter: While the potatoes are draining, melt 4 tablespoons of unsalted butter in a small skillet over medium heat. Add the fresh sage leaves. Swirl the pan occasionally as the butter melts, foams, and turns a golden amber color (about 3-4 minutes). Remove from heat immediately once the butter is amber and the sage leaves are crispy.
  5. Mash the Potatoes: Use a potato masher or ricer to mash the potatoes directly in the pot. Mash just until smooth—do not over-mash.
  6. Add the Cream and Milk: Pour the warmed heavy cream and whole milk over the mashed potatoes. Stir gently with a wooden spoon until combined.
  7. Fold in the Brown Butter and Sage: Drizzle the brown butter (with the crispy sage leaves) over the potatoes. Reserve a few sage leaves for garnish if desired. Fold everything together gently until the butter is fully incorporated. Taste and adjust salt and pepper as needed.
  8. Finish with Remaining Butter: Stir in the remaining 2 tablespoons of unsalted butter until melted and glossy.
  9. Serve Immediately: Transfer to a serving bowl, garnish with the reserved crispy sage leaves and a crack of fresh black pepper. If keeping warm, cover the bowl with foil and set over a pot of simmering water or use a slow cooker on warm.

Notes

Don’t overwork the potatoes to avoid a gluey texture. Warm your dairy before adding to prevent lumps. Watch the brown butter carefully—it can burn in seconds. Salt the boiling water generously for best flavor. For the smoothest texture, use a potato ricer.

Nutrition

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

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