Brown Butter Mashed Potatoes with Crispy Sage

These brown butter mashed potatoes combine creamy Yukon Gold potatoes with toasted, nutty butter and crispy sage leaves. Swirl a little reserved brown butter over the top for a Thanksgiving side that brings extra flavor to a familiar favorite.

why make this recipe

Browning the butter adds a toasted flavor without changing the basic comfort of mashed potatoes. Warm milk and cream help create a soft, spoonable texture, while the sage leaves give the finished dish a crisp garnish.

• Brown butter adds a nutty flavor without adding nuts.
• Yukon Gold potatoes make a creamy base.
• A little reserved butter creates a glossy finishing swirl.
• Crispy sage adds contrasting texture.
• The butter and sage can be prepared while the potatoes cook.

how to make Brown Butter Mashed Potatoes

Ingredients

For the potatoes

• 3 pounds Yukon Gold potatoes, peeled and cut into even 1-inch pieces (1.36 kg)
• Salt, for the cooking water
• 1/2 cup whole milk, plus up to 1/4 cup more as needed (120 ml, plus up to 60 ml)
• 1/2 cup heavy cream (120 ml)
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

For the brown butter and sage

• 1/2 cup unsalted butter, cut into tablespoon-sized pieces (113 g)
• 2 tablespoons neutral oil, such as canola oil, for frying
• 12 fresh sage leaves, washed and thoroughly dried

Directions

1. Start the potatoes: Place the potatoes in a large pot and cover with cold water by about 1 inch. Salt the water. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for approximately 15 to 20 minutes after the water reaches a simmer, until the potatoes are very tender and a knife slides through without resistance.
2. Brown the butter: While the potatoes cook, melt the butter in a light-colored saucepan over medium heat. Continue cooking for approximately 5 to 8 minutes, stirring or swirling frequently and scraping the bottom gently. The butter will foam, and the milk solids will turn golden brown with a toasted, nutty aroma. Immediately pour it into a heatproof bowl, including the brown bits, to stop the cooking. Reserve 2 tablespoons for finishing.
3. Crisp the sage: Heat the neutral oil in a small skillet over medium heat. Add the thoroughly dried sage leaves in small batches, standing back in case the oil spatters. Fry for approximately 15 to 30 seconds per side, until the bubbling subsides and the leaves look crisp but not dark brown. Transfer with tongs to a paper-towel-lined plate.
4. Warm the dairy: In a small saucepan, warm 1/2 cup milk with the heavy cream over low heat until steaming but not boiling. Keep the additional milk separate for adjusting the potatoes if needed.
5. Drain and dry: Drain the potatoes thoroughly. Return them to the warm pot over low heat for 1 to 2 minutes, shaking gently and stirring carefully to let excess moisture evaporate. Remove from the heat.
6. Mash: Mash the potatoes with a potato masher, or pass them through a potato ricer into the pot. Fold in the brown butter remaining after the 2 tablespoons were reserved, then gradually fold in the warm milk-and-cream mixture.
7. Adjust the texture: Stir in the 1/2 teaspoon fine salt and the pepper. If needed, warm the additional milk and add it 1 tablespoon at a time until the potatoes are creamy and spoonable. Taste and adjust the salt. Avoid beating or stirring excessively.
8. Finish and serve: Transfer to a warm serving bowl. Make shallow swirls with the back of a spoon, drizzle with the reserved 2 tablespoons brown butter, and arrange the crispy sage on top. Serve immediately.

how to serve Brown Butter Mashed Potatoes

Serve warm, with the brown butter visible in shallow swirls across the top. Add the sage leaves just before serving to preserve their crisp texture.

These potatoes fit alongside roast turkey, chicken, beef, or roasted vegetables. If serving gravy, offer it separately so guests can choose how much to add.

how to store Brown Butter Mashed Potatoes

Divide leftovers into shallow containers and refrigerate within 2 hours of cooking or serving, or within 1 hour if the surrounding temperature is above 90°F. Keep refrigerated at 40°F or below and use within 3 to 4 days.

Reheat gently in a saucepan over low heat, adding a small splash of milk as needed and stirring to prevent sticking. Heat leftovers to 165°F on a food thermometer. Sage leaves mixed into refrigerated potatoes will soften, so add freshly crisped leaves if you want a crisp garnish when serving again.

tips to make Brown Butter Mashed Potatoes

• Cut the potatoes into similar pieces so they soften at a similar rate.
• Cook until the centers are fully tender before draining.
• Use a light-colored pan to see the butter solids changing color.
• Transfer browned butter out of the hot saucepan immediately.
• Keep the golden-brown bits; they belong in the finished dish.
• Dry the sage thoroughly before frying.
• Drain and briefly steam-dry the potatoes before adding dairy.
• Add warm dairy gradually and stop when the texture is right.
• Use a masher or ricer rather than a blender or food processor.

variation

For a simpler finish, leave off the sage garnish and omit the frying oil. Prepare the potatoes and brown butter exactly as directed, reserving 2 tablespoons butter for the top.

FAQs

What potatoes should I use?
This version uses Yukon Gold potatoes. Peel them and cut them into even pieces before cooking.

How do I know when brown butter is ready?
Look for golden-brown milk solids beneath the foam and a toasted, nutty aroma. Pour the butter into a heatproof bowl immediately. Blackened solids and an acrid smell indicate burning rather than browning.

Should I strain the brown butter?
No. Include the golden-brown solids in this recipe. Stir the butter before dividing it so those bits are distributed between the potatoes and the finishing drizzle.

Why are my mashed potatoes gluey?
Excessive beating or processing can make the potatoes sticky. Mash or rice them, then fold in the butter and dairy gently rather than blending them.

Can I make these ahead?
For advance preparation, refrigerate the finished potatoes promptly without the sage garnish. Reheat gently with a splash of milk until they reach 165°F, then add freshly crisped sage before serving.

Why did my sage lose its crispness?
Moisture from the potatoes softens the leaves over time. Drain them after frying and add them immediately before serving.

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Ellie

Brown Butter Mashed Potatoes with Crispy Sage

Creamy Yukon Gold mashed potatoes with nutty brown butter, warm milk and cream, and a crispy sage garnish.Prep Time: 20 minutesCook Time: 30 minutesTotal Time: 50 minutesYield: Approximately 8 side-dish servingsCategory: Side DishMethod: StovetopCuisine: American

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Ingredients Equipment Method Notes

Ingredients

  

• For the potatoes:
• 3 pounds Yukon Gold potatoes peeled and cut into even 1-inch pieces (1.36 kg)
• Salt for the cooking water
• 1/2 cup whole milk plus up to 1/4 cup more as needed (120 ml, plus up to 60 ml)
• 1/2 cup heavy cream 120 ml
• 1/2 teaspoon fine salt plus more to taste
• 1/4 teaspoon freshly ground black pepper
• For the brown butter and sage:
• 1/2 cup unsalted butter cut into tablespoon-sized pieces (113 g)
• 2 tablespoons neutral oil such as canola oil, for frying
• 12 fresh sage leaves washed and thoroughly dried

Equipment

• Large pot
• Colander
• Light-colored saucepan
• Heatproof Bowl
• Small skillet
• Small saucepan for warming dairy
• Potato Masher or Ricer
• Heatproof spatula
• Tongs
• Paper towel-lined plate
• Food thermometer for reheating

Method

 

1. Place the potatoes in a large pot and cover with cold water by about 1 inch. Salt the water. Bring to a boil, then reduce to a steady simmer. Cook approximately 15 to 20 minutes after reaching a simmer, until very tender.
2. Meanwhile, melt the butter in a light-colored saucepan over medium heat. Cook approximately 5 to 8 minutes, stirring or swirling frequently, until the milk solids are golden brown and smell nutty. Immediately transfer to a heatproof bowl, including the brown bits. Stir and reserve 2 tablespoons for finishing.
3. Heat the neutral oil in a small skillet over medium heat. Fry the thoroughly dried sage leaves in batches for approximately 15 to 30 seconds per side, until crisp but not dark brown. Stand back from any spatters. Transfer to a paper-towel-lined plate.
4. Warm 1/2 cup milk and the heavy cream in a small saucepan until steaming, not boiling.
5. Drain the potatoes thoroughly. Return them to the warm pot over low heat for 1 to 2 minutes, shaking gently and stirring carefully to release excess moisture. Remove from the heat.
6. Mash the potatoes or pass them through a ricer. Fold in the brown butter remaining after reserving 2 tablespoons, then gradually fold in the warm milk-and-cream mixture.
7. Add 1/2 teaspoon fine salt and the pepper. If needed, warm the additional milk and add it 1 tablespoon at a time. Taste and adjust the salt. Avoid overmixing.
8. Transfer to a warm serving bowl. Swirl the surface, drizzle with the reserved brown butter, and add the crispy sage. Serve immediately.

Notes

Cook the potatoes until fully tender and drain thoroughly.

Brown butter should have golden-brown, not black, solids.

Transfer browned butter out of the hot pan immediately.

Dry sage thoroughly before frying.

Use a masher or ricer, not a blender or food processor.

Add warm dairy gradually.

Refrigerate in shallow containers within 2 hours, or within 1 hour above 90°F.

Store at 40°F or below and use within 3 to 4 days.

Reheat gently with a splash of milk until leftovers reach 165°F.

Add sage just before serving for the crispest texture.

Optional variation: omit the sage and frying oil, keeping the brown-butter finish.

Contains milk.