The Best Brown Butter Mashed Potatoes with Sage

A bowl plated of brown butter mashed potatoes and sage.

5 from 1 vote

The Best Brown Butter Mashed Potatoes with Sage

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.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, Side

Cuisine: American

Diet: Kosher, Vegetarian

Servings:

Author: Lindsey Baruch

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