The Best Brown Butter Mashed Potatoes with Sage
on Nov 07, 2025
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These will be the Best Brown Butter Mashed Potatoes you’ve ever had! They are infused with sage and mascarpone, adding richness and decadence in each bite. You can serve with your favorite mains or salads for any occasion or holiday.
If you’re looking for more mashed potato recipes, check out our Creme Fraiche Mashed Potatoes and Garlic Parmesan Mashed Potatoes.
Why You’ll Love This Recipe
- This recipe is quick to prepare and can be prepped ahead of time
- The brown butter adds a deep caramel flavor, adding umami
- Creamy and tangy from the infused cream with mascarpone
- Perfect side dish for a dinner main, from fish, meat, poultry, and more
- Has under 10 ingredients
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Yukon gold potatoes: These potatoes are smooth and silky, and perfect for mashed potatoes. You can peel or unpeel, up to your preference.
- Unsalted butter: We are browning butter to mix with our infused cream, and also saving some more garnish.
- Infused cream: Heavy cream (you can also use whole milk), nutmeg, garlic, sage, mascarpone, kosher salt, and freshly cracked black pepper are mixed with the brown butter to infuse the potatoes.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- For a mascarpone substitute, you can use creme fraiche, sour cream, or Greek yogurt.
- You can add any of your favorite herbs or infusions, some ideas are roasted garlic or thyme.
- Prep: You can prepare the mashed potatoes ahead of time, warming them up on the stovetop or in the oven when ready to serve. Adjust with more infused cream, if needed.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
How to Make Brown Butter Mashed Potatoes
Step 1: Cook the potatoes in kosher salt until fork-tender.
Step 2: Make your brown butter and then finish your infused cream.
Step 3: Drain your potatoes and either run them through a potato mill, potato ricer, or mash by hand, depending on your preferred consistency.
Step 4: Add in your infused cream, stir to combine, and serve.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with these brown butter mashed potatoes? We have you covered!
- Pair alongside Brown Sugar and Butter Roasted Turkey Breast and Garlic Herb Roasted Chicken.
- Serve with all the Thanksgiving classics, such as Easy Sautéed Haricots Verts with Shallots, and Garlic Rosemary Turkey Gravy.
- For a holiday dinner, pair with Prime Rib with Au Jus.
Brown Butter Mashed Potatoes FAQs
Yes! If you add brown butter to your mashed potatoes, it will be delicious and adds a nutty flavor.
You can easily make a mistake when browning butter; it all depends on the temperature. You don’t want the heat to be on too high to burn the butter, and you also want to take it off the heat just before it’s about to turn really brown, or else it will burn very quickly.
Yes, it can be used straight out of the fridge or freezer.
More Holiday Side Recipes
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The Best Brown Butter Mashed Potatoes with Sage
Equipment
Ingredients
- 2 pounds yukon gold potatoes, about 5 medium, peeled and cut into chunks
- Kosher salt
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 2 large garlic cloves
- 4 to 5 leaves of fresh sage
- Freshly ground black pepper
- 1/2 cup mascarpone
- One pinch grated nutmeg
Instructions
- Place the potatoes in a large pot and cover with cold water. Season generously with kosher salt. Bring the water to a boil, and then reduce the heat to medium to simmer until the potatoes are fork-tender, about 15 to 20 minutes.
- While your potatoes are cooking, prepare your brown butter and make your infused cream.
- Melt butter in a small saucepan over medium heat. Swirl the pan and allow the butter to foam, about 3 to 4 minutes. From there, the butter will turn a nice golden brown, and from here, take it off the heat immediately to stop browning. Transfer about 2 tablespoons of the brown butter to a small bowl, reserving for serving.
- Drain the potatoes and return them to a large heat-safe bowl or keep them in the colander.
- Finish your infused cream by adding your heavy cream directly into the pot with the brown butter. Bring the pot back on the heat on medium low. If the brown butter is hot and the heavy cream bubbles a bit when you add it in, this is okay!
- Add your garlic, sage, pepper, mascarpone, nutmeg and season with salt. Infuse on medium low for another minute or two. Turn off the heat.
- Pass your cooked potatoes through a potato mill or ricer directly into the reserved large pot you cooked your potatoes in.
- Discard your garlic from the cream, and set aside the sage. Pour the heavy cream into the potatoes, mixing to combine, without overmixing, or else it will get gummy.
- Lastly, in the same small saucepan of the cream, fry your sage for topping (optional!). Set aside.
- Plate your mashed potatoes, topping with the reserved brown butter and fried sage. Serve!
Notes
- For a mascarpone substitute, you can use creme fraiche, sour cream, or Greek yogurt.
- Add any of your favorite herbs or infusions, some ideas are roasted garlic or thyme.
- Prep: You can prepare the mashed potatoes ahead of time, warming them up on the stovetop or in the oven when ready to serve. Adjust with more infused cream, if needed.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A special spin on the classic mashed potatoes! With brown butter, crispy sage and mascarpone. I hope you enjoy!