No matter the holiday celebration, mashed potatoes are a must at the dinner table. There’s nothing wrong with serving a classic mashed potato recipe, but it’s easy to add a few tweaks to your recipe to upgrade the flavour of your mashed potatoes. The two star ingredients in this recipe are brown butter and fried sage leaves. The brown butter adds a nutty aroma and a deep flavour to the potatoes, while the crispy fried sage leaves are the perfect garnish.
How do you make brown butter?
Brown butter is a versatile ingredient and is incredibly easy to make. All you need is a whisk, a small pot and butter. Simply melt the butter over medium-high heat, and then let it cook and bubble until it starts to foam, about 5 minutes. Remove the pot from the heat, and voila!
Brown Butter Mashed Potatoes with Fried Sage Leaves
The rich, nutty flavour of brown butter adds extra dimension to creamy mashed potatoes
Ingredients
- 2 ½ lbs yellow potatoes peeled and cut into 1-inch dice
- Salt
- ½ cup unsalted butter
- ¼ cup vegetable oil
- 6 sage leaves
- ¼ cup buttermilk
- ½ cup milk
- Freshly ground black pepper
Instructions
- Place the potatoes in a large pot, add water to cover by at least 1 inch and season with salt. Bring to a boil over medium-high heat; once boiling, reduce heat to medium. Let the potatoes cook for 12–15 minutes, until tender.
- Meanwhile, in a small pot melt the butter over medium-high heat, and then let it cook and bubble until it starts to foam and smell like toasted nuts and caramel, about 5 minutes. Remove the pot from the heat. Set aside.
- In a small non-stick pan, add 1⁄4 cup oil over medium-high heat. Once hot, add sage leaves, cooking for 15 seconds each side, until they have curled and crisped but not browned. Transfer to a paper towel-lined plate. Set aside.
- Once the potatoes are tender, drain and add back to the pot. Mash potatoes, adding buttermilk, milk and browned butter, reserving 2 tbsp of butter. Season with salt to taste.
- Transfer to a serving bowl and drizzle over remaining browned butter. Garnish with fried sage leaves and pepper.
