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Best Brown Butter Sage Mashed Potatoes: Easy Holiday Side

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These brown butter sage mashed potatoes are creamy, nutty, and savory, with crispy fried sage leaves and a rich, golden butter topping. Perfect for holidays or any special meal, this easy recipe comes together in about 30 minutes and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 4 tbsp unsalted butter
  • 1/2 cup whole milk or heavy cream, warmed
  • 1 tsp salt, plus more for the water
  • 1/4 tsp white pepper
  • 6 tbsp unsalted butter (for the brown butter topping)
  • 12–15 fresh sage leaves
  • Flaky sea salt, for finishing

Instructions

  1. Place the peeled and quartered Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until a knife slides into the center of a potato piece with no resistance.
  2. Drain the potatoes in a colander and let them sit for 2-3 minutes to steam dry. Shake the colander a few times.
  3. Return the hot, dry potatoes to the pot. Mash them with a potato masher or run them through a ricer until mostly smooth.
  4. Add 4 tablespoons of butter to the hot potatoes. Let it melt for a minute, then pour in the warm milk or cream. Gently fold everything together until just combined. Season with 1 teaspoon of salt and the white pepper. Cover the pot to keep warm.
  5. Place a small, light-colored saucepan over medium heat. Add 6 tablespoons of butter. Let it melt, then continue to cook, swirling the pan occasionally. It will foam, then the foam will subside, and brown specks will form at the bottom. Cook until it smells nutty and turns a deep amber color, about 5-7 minutes. Remove from heat immediately.
  6. Drop the sage leaves into the hot brown butter. They will sizzle and crisp up in about 15-20 seconds. Use a fork to flip them once. Transfer them to a paper towel-lined plate.
  7. Transfer the mashed potatoes to a serving bowl. Drizzle the warm brown butter over the top. Garnish with the crispy fried sage leaves and a generous sprinkle of flaky sea salt. Serve immediately.

Notes

Don’t overwork the potatoes to avoid a gummy texture. Watch the butter carefully when browning—it can go from perfect to burnt quickly. Warm the milk or cream before adding to prevent shocking the potatoes. Season in layers for best flavor. For make-ahead, prepare potatoes up to step 4, refrigerate, and reheat gently before serving with freshly made brown butter and sage.

Nutrition

Keywords: brown butter sage mashed potatoes, holiday side dish, easy mashed potatoes, creamy mashed potatoes, Thanksgiving side, Christmas side, sage butter potatoes

Find it online: https://sparklespoon.com/best-brown-butter-sage-mashed-potatoes-easy-holiday-side/