September 26, 2017

Brown Butter Mashed Potatoes With Fried Sage

Recipe: Kristen Eppich

Prep Time: 25 minutes

Total Time: 1 hour

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


Yield: Serves 8

Make Fried Sage

  1. 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.
  2. 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

  1. 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.
  2. 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.

Boil Potatoes

  1. Cut potatoes into uniform 3″ pieces.
  2. 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.

Make Mash

  1. Drain potatoes and return to same pot. Return pot to hot stove element for 1 minute to let excess water evaporate.
  2. 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.

Finish Mash

  1. Spoon mashed potatoes into serving dish and make swirls on top to create divots.
  2. Drizzle reserved brown butter over potatoes. Sprinkle with fried sage.

Stacey Brandford


House & Home October 2016