Brown-Butter Sage Mashed Potatoes

3.0/5 rating (3 votes)
  • Complexity: easy
  • 10 minutes
  • 30 minutes
  • 40 minutes
  • Serves: 4
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.


  • 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


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.

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Appetizer | Side

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