Brown-Butter Sage Mashed Potatoes
With the fragrance of nutty brown butter infused with sage, these simple mashed potatoes are a holiday-worthy side dish but so easy you can make them any night of the week.
Ingredients
- 2 lbs Washington Russet potatoes, peeled and cut into 2-inch chunks
- 4 cloves garlic (whole and peeled)
- 1/2 cup unsalted butter
- 8 leaves fresh sage, torn
- 1/2 cup whole milk, warmed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/3 cup grated Parmesan cheese
Directions
Transfer potatoes and garlic to large saucepan. Add cold water to cover and season with salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 20 to 25 minutes or until fork-tender. Drain well, discard garlic cloves, and transfer potatoes to saucepan set over low heat.
To medium skillet, stir together butter and sage for 2 to 3 minutes or until fragrant, and butter stops frothing and turns a light brown color. (Brown butter should smell nutty.)
In small bowl, stir together brown butter mixture and warm milk. Pour over potatoes and mash until smooth. Season with salt, pepper, and nutmeg.
Remove from heat and fold in Parmesan.
Notes
For extra-fluffy mashed potatoes, press boiled and drained potatoes through rice mill or food mill before mashing. For whipped mashed potatoes, use electric mixer to beat potatoes. Beat on low speed for 1 minute, then 1 minute on high speed. Do not overbeat or potatoes will become gluey.
Garnish with more sage leaves fried in butter if desired.
Substitute milk with heavy or whipping (35%) cream for extra-rich potatoes.
