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Best Creamy Brown Butter Sage Mashed Potatoes Recipe

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These creamy brown butter sage mashed potatoes are rich without being heavy, fancy without being fussy. The browned butter adds incredible nutty depth, fried sage leaves bring crunch and earthiness, and the potatoes stay silky and smooth.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and quartered
  • 1 cup (2 sticks) unsalted butter
  • 15–20 fresh sage leaves
  • 1/2 cup heavy cream, warmed
  • 1/4 cup whole milk, warmed
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, smashed (optional)

Instructions

  1. Peel 3 pounds of Yukon Gold potatoes and cut them into even 2-inch chunks. Rinse in cold water to remove excess starch.
  2. Place potato chunks in a large pot and cover with cold water by about 2 inches. Add 1 tablespoon of salt. Bring to a boil, then reduce to a simmer. Cook until fork-tender, about 20-25 minutes.
  3. While potatoes cook, combine 1/2 cup heavy cream and 1/4 cup whole milk in a small saucepan. Add 2 smashed garlic cloves if using. Warm over low heat until steaming but not boiling. Keep warm.
  4. In a medium skillet, melt 1 cup unsalted butter over medium heat. Add 15-20 fresh sage leaves and let sizzle until crispy, about 30-45 seconds. Remove sage leaves to a paper towel-lined plate. Continue cooking the butter, swirling occasionally, until it turns golden brown and smells nutty, about 3-4 minutes. Pour into a heatproof bowl immediately.
  5. Drain the cooked potatoes in a colander and let them steam dry for 1-2 minutes.
  6. Return drained potatoes to the pot (off heat). Mash with a potato masher until broken up but still slightly chunky.
  7. Pour in the warm cream mixture (discard garlic cloves if used). Add about 3/4 of the browned butter, 1 teaspoon salt, and 1/2 teaspoon black pepper. Continue mashing and stirring until smooth. Adjust salt and pepper to taste.
  8. Transfer to a serving bowl. Drizzle remaining browned butter on top. Crumble a few fried sage leaves over and arrange the rest on top. Serve immediately.

Notes

Don’t overwork the potatoes to avoid gluey texture. Watch brown butter carefully as it can burn quickly. Warm dairy before adding to potatoes. Salt the boiling water generously. Dry potatoes after draining for better texture. Make ahead: prepare completely, spread in baking dish, refrigerate. Reheat with splash of warm cream in 350°F oven or stovetop. Fried sage leaves are best added fresh.

Nutrition

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

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