Imagine a side dish so decadent and luxurious that it steals the spotlight from the main course. Our Sage Brown Butter Mashed Potatoes are not just a recipe; they're a culinary experience that will transform your ordinary dinner into a gourmet feast. With the nutty richness of brown butter and the earthy aroma of fresh sage, these mashed potatoes are about to become your new obsession, guaranteed to impress even the most discerning food critics at your table.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds Yukon gold potatoes
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 1/4 cup sour cream
- Salt to taste
- Black pepper to taste
- 1/4 cup fresh sage leaves
Instructions
- Wash the Yukon gold potatoes thoroughly and peel them, cutting into evenly sized 1-inch cubes to ensure uniform cooking.
- Place potato cubes in a large pot and cover completely with cold water. Add a pinch of salt to the water to enhance potato flavor during boiling.
- Bring the potatoes to a rolling boil over high heat, then reduce to medium-high and cook for approximately 15 minutes until potatoes are tender and can be easily pierced with a fork.
- While potatoes are cooking, prepare the brown butter sage sauce. In a medium skillet, melt unsalted butter over medium heat, stirring constantly.
- Add fresh sage leaves to the melting butter and continue cooking until butter turns a golden-brown color and develops a nutty aroma, approximately 3-4 minutes. Be careful not to burn the butter.
- Remove sage leaves from butter and set aside. Keep the brown butter warm.
- Once potatoes are cooked, drain completely in a colander and return to the hot pot to allow excess moisture to evaporate.
- Mash potatoes using a potato masher or ricer, creating a smooth and creamy texture.
- Gently fold in whole milk, sour cream, and half of the brown butter, mixing until potatoes reach desired consistency.
- Season with salt and freshly ground black pepper to taste.
- Transfer mashed potatoes to a serving dish, drizzle remaining brown butter over the top, and garnish with crispy sage leaves.
- Serve immediately while hot, ensuring the sage brown butter adds a rich, aromatic flavor to the creamy mashed potatoes.
Tips
- Choose the right potato: Yukon Gold potatoes are ideal for their creamy texture and buttery flavor.
- Salt your boiling water generously to enhance the potato's natural taste.
- Watch your brown butter carefully - the line between perfectly browned and burnt is thin. Remove from heat the moment it turns golden and smells nutty.
- Use a potato ricer for the smoothest, lump-free mashed potatoes.
- Warm your milk and sour cream before adding to prevent cooling down the potatoes.
- Don't overwork the potatoes when mashing to avoid a gluey texture.
- For extra crispy sage leaves, quickly fry them in the brown butter before using as a garnish.
- Serve immediately for the best texture and temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 5g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 75mg
