Mashed potatoes with a light savory flavor from sage and garlic, and a rich taste from brown butter.

Brown Butter Sage Mashed Potatoes

There’s nothing like having a side dish of mashed potatoes to turn a meal into comfort food.

In this recipe, the mashed potatoes are made with brown butter that’s cooked with sprigs of fresh sage.

And the rich nutty taste of the brown butter, in combination with the sage gives the mashed potatoes such a wonderful light savory flavor.

These mashed potatoes are also made with fresh garlic which adds another layer of flavor to the mix.

Sage Mashed Potatoes with Garlic

Serving

Once the sprigs of sage get crispy, they’re removed from the brown butter and set aside for garnish.

And the crispy sage leaves

…they taste SO good.

But of course they taste good, they’re cooked in brown butter!

These brown butter, sage and garlic mashed potatoes make a delicious side dish any time of the year…especially for the holidays.

Let’s check out the ingredients.

Mashed Potato Ingredients

Yukon Gold or Russet potatoes, fresh sage, garlic, butter, milk, salt, pepper and water for boiling

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Prepare Bowl for Mashing the Potatoes:

Add salt in bowl

In a large mixing bowl add salt and…

Add pepper in bowl

…pepper.

Set aside.

Garlic:

Chopped garlic on board

Peel and chop the garlic.

Set aside.

Potatoes:

Cut potatoes on board

Wash the potatoes thoroughly and cut off any bruises or imperfections.

Peel the potatoes.

The recipe calls for 7 medium-size Russet potatoes.

But if some of the potatoes are smaller than others, cut the larger ones in half. The idea is to have them all be about the same size so they cook at the same rate.

Add to a Pot:

Add salt to water in pot

To a large pot, add cold water, salt and…

Add cut potatoes to water in pot

…the cut potatoes.

TIP – The potatoes cook more evenly when added to cold water. If added to boiling water the outside of the potato cooks faster than the inside.

Cut potatoes in pot of water

To the pot…

Add chopped garlic to pot

…add the garlic.

Cook:

Boil potatoes in pot

Heat the pot on medium heat and bring the water to a boil.

Cook the potatoes until a cooking fork or paring knife can easily pierce the potatoes.

TIP – Be careful not to overcook the potatoes or they’ll be mushy and fall apart.

Brown Butter and Sage:

While the potatoes are cooking, make the brown butter and sage.

Add butter to skillet

Heat a small to medium-size skillet on low heat and add the butter.

Stir butter in skillet

As the butter melts, continuously stir.

Sage leaves and butter in pan

Once the butter melts, add sprigs of fresh sage to the pan.

Stir sage leaves and butter in pan

Continue to stir.

Browned butter in skillet

Sage leaves on plate

As soon as the sage starts to crisp, with a pair of tongs, carefully remove the sage from the skillet onto a plate and set aside.

Keep stirring the butter as it starts to foam.

As soon as the butter turns a golden color, turn off the heat and remove the skillet from the burner.

Mashed Potatoes:

Pour browned butter into bowl

To the large mixing bowl with the salt and pepper, add the brown butter (reserve 1-1/2 tablespoons of the brown butter for garnish).

Cooked cut potatoes in strainer

When the potatoes are done cooking, strain them in a colander…be careful not to splash the very hot water from the pot.

The pieces of garlic should also end up in the colander with the potatoes.

To the mixing bowl with the brown butter, add the cooked warm potatoes and garlic.

Mash potatoes in bowl

With an electric mixer or potato masher…

Mash potatoes in bowl

…whip or mash the potatoes (just enough to break them up).

Add milk to potatoes in bowl

Then to the bowl, add milk a little at a time and…

Whipped mashed potatoes in bowl

whip just enough until light and creamy

Be careful not to over-mix the potatoes or they can turn sticky.

Do a quick taste test and add more salt if needed.

TIP – If the mashed potatoes are too thick, stir in just a bit more milk.

Serve:

Brown Butter Sage Mashed Potatoes

Drizzle the remaining brown butter on top of the mashed potatoes.

Brown butter sage mashed potatoes

Brown Butter Sage Mashed Potatoes

Garnish with cracked pepper and…

Sage Mashed Potatoes with Garlic

…the crispy sage leaves.

Brown Butter Sage Mashed Potatoes

Serve right away while the mashed potatoes are warm.

Sage and Brown Butter Mashed Potatoes

Sage Mashed Potatoes on Fork

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Sage Mashed Potatoes with Garlic

Brown Butter, Sage and Garlic Mashed Potatoes

Mashed potatoes with a light savory flavor from sage and garlic, and a rich taste from brown butter.
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Ingredients

Cooking the Potatoes:

  • 7 medium size potatoes (Yukon Gold or Russet) washed thoroughly and peeled
  • 4 large cloves garlic peeled and chopped
  • 1/2 teaspoon salt for the boiling water
  • Water for boiling

Brown Butter:

  • 5-1/2 tablespoons butter
  • 3 medium to large size sprigs of fresh sage (Or 4 smaller size sprigs of sage)

Mashed Potatoes:

  • Cooked warm potatoes
  • Brown butter reserve 1-1/2 tablespoons for garnish
  • 1/2 teaspoon salt or add to taste
  • 1/4 teaspoon ground black pepper
  • 3/4 cup milk (at room temperature; set on counter for about 5 minutes before using) use as much milk as needed for a creamy consistency

Garnish:

  • Brown butter about 1-1/2 tablespoons of reserved brown butter
  • Cracked pepper
  • Crisp sage leaves

Instructions

Prepare Bowl for Mashing the Potatoes:

  • In a large mixing bowl add salt and pepper. Set aside.

Garlic:

  • Peel and chop the garlic. Set aside.

Potatoes:

  • Wash the potatoes thoroughly and cut off any bruises or imperfections. Peel the potatoes.
    The recipe calls for 7 medium-size Russet potatoes.
    But if some of the potatoes are smaller than others, cut the larger ones in half. The idea is to have them all be about the same size so they cook at the same rate.

Add to a Pot:

  • To a large pot, add cold water, salt and the cut potatoes.
    The potatoes cook more evenly when added to cold water. If added to boiling water the outside of the potato cooks faster than the inside.
  • To the pot, add the garlic.

Cook:

  • Heat the pot on medium heat and bring the water to a boil. Cook the potatoes until a cooking fork or paring knife can easily pierce the potatoes.
    Be careful not to overcook the potatoes or they’ll be mushy and fall apart.
  • While the potatoes are cooking, make the brown butter and sage.

Brown Butter and Sage:

  • Heat a small to medium-size skillet on low heat and add the butter.
  • As the butter melts, continuously stir. Once the butter melts, add sprigs of fresh sage to the pan. Continue to stir.
  • As soon as the sage starts to crisp, with a pair of tongs, carefully remove the sage from the skillet onto a plate and set aside.
    Keep stirring the butter as it starts to foam.
    As soon as the butter turns a golden color, turn off the heat and remove the skillet from the burner.

Mashed Potatoes:

  • To the large mixing bowl with the salt and pepper, add the brown butter (reserve 1-1/2 tablespoons of the brown butter for garnish).
  • When the potatoes are done cooking, strain them in a colander...be careful not to splash the very hot water from the pot.
    The pieces of garlic should also end up in the colander with the potatoes.
  • To the mixing bowl with the brown butter, add the cooked warm potatoes and garlic.
  • With an electric mixer or potato masher, whip or mash the potatoes (just enough to break them up).
  • Then to the bowl, add milk a little at a time and whip just enough until light and creamyBe careful not to over-mix the potatoes or they can turn sticky.
    Do a quick taste test and add more salt if needed.
    If the mashed potatoes are too thick, stir in just a bit more milk.

Serve:

  • Drizzle the remaining brown butter on top of the mashed potatoes. Garnish with cracked pepper and the crispy sage leaves.
  • Serve right away while the mashed potatoes are warm.

Notes

TIPS:

AMOUNT AND SIZE OF THE POTATOES:

  1. The recipe calls for 7 medium-size Russet potatoes. But if some of the potatoes are smaller than others, cut the larger ones in half. The idea is to have them all be about the same size, so they cook at the same rate.

COOKING THE POTATOES:

  1. The potatoes cook more evenly when added to cold water as opposed to adding them to hot or boiling water.  Because if added to boiling water the outside of the potato cooks faster than the inside. 
  2. Be careful not to overcook the potatoes or they’ll be mushy and fall apart.

MASHING THE POTATOES:

  1. If the mashed potatoes are too thick, stir in just a little bit of milk at a time and until they reach the desired consistency.
  2. Be careful not to over-mash or over-whip the potatoes or they can turn sticky.

SALT:

  1. Salt can really bring out the flavor in mashed potatoes.  Make sure to do a taste test and add more salt if needed.

Comfort Food Recipes

Here are some comfort food recipes you may like:

Candied Yams (Sweet Potatoes) with Pecans and Marshmallows

Candied Sweet Potatoes (Canned Yams), with Walnuts and Marshmallows

Slow Cooker Pot Roast with Potatoes and Carrots

Easy Skillet Smoked Sausage with Caramelized Barbecue Sauce

Potato Recipes

More potato recipes you may like “Baked Herb and Parmesan Potato Slices“, “Smoked Gouda and Garlic Mashed Potatoes” and “xx”.

Recipes Made with Sage

Here are Recipes Made with Sage You May Like:

Garlic, Wasabi and Sage Green Beans

Sage Sausage Stuffing (Dressing)

Cheesy Scalloped Potatoes with Sage and Ham

Pulled Corned Beef and Cabbage with Sage