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.

5 from 1 vote

Yield: 3 Servings (3 to 4 Servings)

Prep: 20

Cook: 20

Total: 40

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

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.

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.

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.

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.

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.

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.

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.

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.

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

Course: Side Dish

Cuisine: American

Keyword: Brown Butter, Mashed Potatoes, Potatoes, Sage