Brown Butter Mashed Potatoes With Fried SageRecipe By: Kristen Eppich
Four pounds of potatoes may seem like a lot, but these are so good you’ll be glad to have seconds. For extra-smooth potatoes, put them through a ricer after cooking, before adding butter and milk. When making brown butter, use a pot with a light-colored bottom so it’s easier to tell when butter begins to change color.
- 12 sage leaves
- Vegetable oil for frying
- 1⁄2 cup plus 2 tbsp unsalted butter
- 3⁄4 cup cream
- 3⁄4 cup milk
- 4 lb. russet potatoes, peeled
- Kosher salt
Make Fried Sage
- Add enough oil to medium pot to reach 1″ in depth. Heat over medium-high until oil is hot. To test oil, drop in a sage leaf — it should sizzle.
- Add leaves and fry 10 to 20 seconds or until crispy, flipping once. Remove leaves to a paper towel-lined plate and reserve. Discard oil.
Make Brown Butter
- Melt butter in heavy-gauge pot with light-colored bottom over medium heat. Swirling pan often, gently simmer butter until it turns light brown and takes on a nutty aroma, about 4 minutes.
- Remove from heat. Spoon 2 tbsp into a bowl and reserve separately. Stir cream and milk into pot with remaining butter, scraping up any brown bits from bottom of pot. Reserve.
- Cut potatoes into uniform 3″ pieces.
- Place in large pot and add enough cold water to cover by 2″. Place on stove over high heat and bring to boil. Add 1 tbsp salt. Reduce heat slightly so water is boiling gently. Cook 20 to 25 minutes or until potatoes are very tender.
- Drain potatoes and return to same pot. Return pot to hot stove element for 1 minute to let excess water evaporate.
- Using electric hand mixer or hand masher, mash potatoes until roughly broken up. Add half of butter-milk mix, then mash more. Add remaining butter-milk mix and mash until creamy and smooth. Season generously with salt to taste.
- Spoon mashed potatoes into serving dish and make swirls on top to create divots.
- Drizzle reserved brown butter over potatoes. Sprinkle with fried sage.