Brown Butter Mashed Potatoes
Creamy Brown Butter Mashed Potatoes with Crispy Sage:
Elevate your mashed potato game with this decadent and flavorful recipe. Creamy Yukon Gold potatoes are transformed into a velvety and rich side dish with the addition of nutty brown butter and aromatic fried sage leaves. Each bite offers a perfect blend of comforting flavors and textures that will surely impress your guests.
— Constant Cookbook
Ingredients
- 12 Tbs. (1 1/2 sticks) unsalted butter
- 10 to 12 fresh sage leaves
- Salt and freshly ground pepper, to taste
- 3 lb. small Yukon Gold potatoes, skins on and
- left whole
- 3/4 cup milk
Instructions
- In a small saucepan over medium-high heat, melt 8 Tbs. (1 stick) of the butter. When the foam subsides, add the sage leaves and fry until crisp, about 3 minutes. Using a slotted spoon, transfer the sage leaves to paper towels to drain and season with salt. Reduce the heat to medium and continue cooking the butter until it is brown but not smoking, 2 to 3 minutes more. Pour into a heatproof bowl and set aside.
- Put the potatoes and 1 Tbs. salt in a large saucepan and add water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.
- Meanwhile, in a small saucepan over low heat, combine the remaining 4 Tbs. (1/2 stick) butter and the milk and heat until the butter melts and the mixture is hot, about 8 minutes.
- Set a potato ricer over a large bowl and pass the potatoes through in batches, removing the skins from the ricer as needed. Using a silicone spatula, fold in the milk mixture and 4 to 5 Tbs. of the brown butter until smooth. Season with salt and pepper.
- Transfer the potatoes to a serving dish. Garnish with the sage leaves and drizzle with the remaining brown butter. Serve immediately. Serves 8 to 10.
Comments
No comments found.