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Creamy Brown Butter Sage Mashed Potatoes

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A comforting and flavorful mashed potato side dish featuring nutty brown butter, crispy sage leaves, and mellow roasted garlic for a special twist on classic comfort food.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes (about 900g)
  • 6 tablespoons unsalted butter (85g)
  • 12 to 15 fresh sage leaves
  • 1 whole head roasted garlic
  • ¾ cup whole milk (180ml), warmed
  • Salt to taste (kosher salt recommended)
  • Freshly ground black pepper to taste
  • Optional: ¼ cup grated Parmesan cheese (25g)
  • Optional: finely chopped chives or green onions

Instructions

  1. Preheat oven to 400°F (200°C). Cut the top off the garlic head to expose cloves, drizzle with olive oil, wrap tightly in foil, and roast for 40 minutes until soft and caramelized. Let cool slightly, then squeeze out roasted garlic cloves.
  2. Peel (or leave skins on) and cut Yukon Gold potatoes into 1.5-inch chunks. Place in a large pot, cover with cold water by about 1 inch, and add 1 teaspoon kosher salt.
  3. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered until fork-tender, about 15-20 minutes. Drain and return potatoes to pot off heat to evaporate excess moisture for 2 minutes.
  4. In a skillet over medium heat, melt butter. Let it foam and bubble, swirling occasionally, until golden brown and nutty smelling (about 5 minutes). Add sage leaves and cook until crisp, about 1 minute. Remove sage with slotted spoon and set aside on paper towels.
  5. Mash potatoes while warm using a masher or ricer. Stir in roasted garlic cloves.
  6. Slowly add warm milk, stirring gently to desired creaminess. Pour in browned butter (reserve some for drizzling). Fold in half the crispy sage leaves. Season with salt and freshly ground black pepper to taste.
  7. Transfer mashed potatoes to serving bowl. Drizzle remaining brown butter and sprinkle remaining sage leaves on top. Add optional Parmesan cheese or chives if desired.

Notes

If mashed potatoes are too stiff, add more warm milk one tablespoon at a time. Avoid overmixing to prevent gummy texture. Brown butter should be golden and nutty, not burnt. Roasting garlic mellows sharpness and adds sweetness. Mashed potatoes store well refrigerated for up to 3 days and freeze for up to 1 month. Reheat gently with milk or broth to restore creaminess. For a quick re-crisp of sage, flash-fry leaves in butter before serving.

Nutrition

Keywords: mashed potatoes, brown butter, sage, roasted garlic, creamy mashed potatoes, easy side dish, comfort food

Find it online: https://islatable.com/creamy-brown-butter-sage-mashed-potatoes-recipe-easy-homemade-side-dish/