Brown Butter Mashed Potatoes with Sage
First up on the Thanksgiving sides series, elevated is my favorite brown butter mashed potatoes with sage! By making just a few easy swaps, you can have the most incredible potatoes this Thanksgiving!
what is brown butter mashed potatoes?
This brown butter mashed potatoes recipe is a thanksgiving favorite, an elevated version of the classic mashed potatoes with brown butter, toasted sage, and creamy mascarpone.
what do you need to make brown butter mashed potatoes?
You only need a couple ingredients to make brown butter mashed potatoes:
potatoes
chicken broth
mascarpone cheese
butter
half-and-half
herbs
how to make brown butter mashed potatoes?
To make brown butter mashed potatoes, simply cook your mashed potatoes in boiled water or chicken broth with bay leaves and then strain. Return the potatoes to the pot and add mascarpone, half and half, salt, and pepper to the potatoes and mash. To brown your butter, place butter in a small saucepan over medium heat and cook until deep golden brown. Pour over potatoes and serve.
Love this recipe? try these fall favorites:
Brown Butter Mashed Potatoes with Sage
Ingredients
Instructions
- Begin by cutting your peeled potatoes into pieces that are around the same size. Add the chopped potatoes to a large pot, and then pour in chicken broth until it is covering all the potatoes. Add the bay leaves to the same pot. Bring to a boil and cook for 20-25 minutes on medium-high heat, or until fork tender.
- Drain the potatoes in a large colander over a large bowl to collect the broth for later. Remove the bay leaves from the potatoes. Using a potato ricer or masher, mash the potatoes into the same pot.
- Add 2 tbsp of the butter, all the half and half, mascarpone, and salt and pepper to the pot. Stir to combine. If you are looking for a thinner consistency, add the chicken broth back into the potatoes, ¼ cup at a time.
- In a small skillet over medium heat, add the remaining butter. Allow the butter to melt and then brown until it smells toasted and is a deep golden brown, stirring often, about 3 minutes. Add the sage leaves and then cook until toasted, about 30 seconds.
- Pour the browned butter and toasted sage over the potatoes before serving. Enjoy!
Notes
Using chicken broth is optional, as it gives the potatoes much more flavor then water alone!
I like using half yukon gold potatoes, and half russet potatoes for better consistency. But you can use either, or even red potatoes!
In a pinch, you can swap cream cheese for the mascarpone.
