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.
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.
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.
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:
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.
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.
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.
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.
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 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:
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.
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Brown Butter, Sage and Garlic Mashed Potatoes
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 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.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:
- 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:
- 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.
- Be careful not to overcook the potatoes or they’ll be mushy and fall apart.
MASHING THE POTATOES:
- 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.
- Be careful not to over-mash or over-whip the potatoes or they can turn sticky.
SALT:
- 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 “Homestyle Potato Salad with Bacon“.
Recipes Made with Sage
Here are Recipes Made with Sage You May Like:
Garlic, Wasabi and Sage Green Beans
Sage Sausage Stuffing (Dressing)
