Side Dish: United States – Mashed Potatoes with Browned Butter and Sage

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) potatoes, cooked in whole milk and mashed (such as russet potatoes)
3 / 4 cup (180 ml) whole milk, warmed
6 tbsp (90 g) unsalted butter
6–8 fresh sage leaves
1 tsp (5 ml) salt
1 / 2 tsp (2.5 ml) black pepper

Show original ingredient measurements

2 lb / 900 g potatoes, cooked in whole milk and mashed (such as russet potatoes)
3 / 4 cup (180 ml) whole milk, warmed
6 tbsp (90 g) unsalted butter
6–8 fresh sage leaves
1 tsp salt
1 / 2 tsp black pepper

Instructions

1. Cook potatoes in whole milk until tender; drain or retain some milk and mash until smooth.
2. In a skillet, melt butter over medium heat and cook until it foams and turns golden-brown with a nutty aroma; add sage leaves and fry briefly until crisp.
3. Remove sage leaves and set aside; stir browned butter (reserve any browned bits) into the mashed potatoes along with warmed whole milk.
4. Season with salt and pepper, crumble the crisp sage over the top, and serve warm.