These sumptuous, creamy mashed potatoes are perfectly seasoned with a swirl of sage brown butter and garnished with fried sage leaves. Despite its elaborate appearance, this recipe is surprisingly simple to make, taking only 30 minutes!! Browning the butter is essential, as it adds an almost inexplicable nuttiness that is just divine. Normally when I make mashed potatoes, I like to keep the skins on because I enjoy the texture they provide. However, because we’re carving the mashed potato into a spiral, it’s better to peel the potatoes first. This stand-out dish is perfect for Thanksgiving, but it’s truly fit for any special occasion that deserves a decadent showstopper (it’s even kosher for Passover!!). I’ve also included substitutes in the recipe if you want to make it parve or vegan.
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In a medium to large saucepan, cover the potato chunks with cold water. Liberally season the water (I use about 2 handfuls of kosher salt), and bring to a boil.
While the potatoes are coming to a boil, add 4 Tbsp butter to a skillet and melt over medium heat. Cook, stirring occasionally, until the butter just begins to brown. Add the sage leaves and fry on both sides, about 2-3 minutes total. Remove the leaves and place them gingerly onto a paper towel. Decant the brown butter into a dish for later.
Once the potatoes are boiling, cook them off until they are tender enough to pierce easily with the tip of a knife. When they’re done cooking, the potato will fall easily off the knife. Drain the potatoes, then mash them. Add the cream and the rest of the butter and mix well. Add salt and pepper to taste (taste before adding salt, because it may not need any since the potatoes were seasoned in the water). Transfer to a serving plate or bowl.
Create a spiral, swirls, or just a hole to ladle the brown butter into to pool.
Ladle in your brown butter. Garnish with your crispy fried sage leaves. Serve immediately.
Sage Brown Butter Mashed Potatoes
Ingredients
- 4-5 potatoes, scrubbed and peeled (optional), cut into chunks
- 2 Tbsp + 4 Tbsp unsalted butter (substitute with Earth Balance to make it parve or vegan) roughly cut into chunks
- 4 Tbsp heavy cream (substitute with almond milk to make it parve or vegan)
- 1 small handful sage leaves, washed and thoroughly dried
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- In a medium to large saucepan, cover the potato chunks with cold water. Liberally season the water (I use about 2 handfuls of kosher salt), and bring to a boil.
- While the potatoes are coming to a boil, add 4 Tbsp butter to a skillet and melt over medium heat. Cook, stirring occasionally, until the butter just begins to brown. Add the sage leaves and fry on both sides, about 2-3 minutes total. Remove the leaves and place them gingerly onto a paper towel. Decant the brown butter into a dish for later.
- Once the potatoes are boiling, cook them off until they are tender enough to pierce easily with the tip of a knife. When they're done cooking, the potato will fall easily off the knife.
- Drain the potatoes, then mash them. Add the cream and the rest of the butter and mix well. Add salt and pepper to taste (taste before adding salt, because it may not need any since the potatoes were seasoned in the water). Transfer to a serving plate or bowl.
- Create a spiral, swirls, or just a hole to ladle the brown butter into to pool. Ladle in your brown butter. Garnish with your crispy fried sage leaves. Serve immediately.