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Cozy Brown Butter Sage Mashed Potatoes – Best Fall Side Dish

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These creamy mashed potatoes are elevated with nutty brown butter and crispy sage leaves, making them the ultimate fall side dish. Simple ingredients and easy technique create a comforting, crowd-pleasing recipe perfect for Thanksgiving or any cozy gathering.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes (about 6 medium), peeled and cut into 2-inch chunks
  • 1/2 cup (1 stick) unsalted butter
  • 10–12 fresh sage leaves, plus extra for garnish
  • 1/2 cup heavy cream, warmed
  • 1 teaspoon kosher salt, plus more for cooking water
  • 1/2 teaspoon black pepper, freshly ground
  • Optional: 2 cloves garlic, peeled and smashed

Instructions

  1. Prep the potatoes: Peel and cut Yukon Gold potatoes into evenly sized 2-inch chunks. Rinse in cold water to remove excess starch.
  2. Boil the potatoes: Place potato chunks in a large pot and cover with cold water by about an inch. Add a generous tablespoon of kosher salt. Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes until fork-tender.
  3. While potatoes boil, make the brown butter: In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter foams, then subsides, and golden brown specks appear. When it smells nutty and toasty (about 3-4 minutes), add the sage leaves. They will sizzle and crisp in 10-15 seconds. Immediately remove from heat.
  4. Drain and dry the potatoes: Drain the potatoes in a colander. Return them to the hot pot (off heat) and let sit for about a minute to steam dry.
  5. Mash the potatoes: Mash with a potato masher or ricer until no large lumps remain. Do not overwork.
  6. Add cream and seasoning: Pour in the warmed heavy cream, add 1 teaspoon salt and 1/2 teaspoon pepper. Gently fold together. Taste and adjust seasoning.
  7. Finish with brown butter: Transfer mashed potatoes to a serving bowl. Drizzle about half of the brown butter over the top and arrange crispy sage leaves as garnish. Serve remaining brown butter on the side.

Notes

Don’t add the brown butter to the entire batch unless serving immediately, as it can make the potatoes greasy if they sit. For best results, warm the cream before adding. If potatoes become gluey, stir in a splash of warm cream and extra butter to loosen. The brown butter can be made up to 3 days ahead and stored in the fridge.

Nutrition

Keywords: brown butter sage mashed potatoes, fall side dish, Thanksgiving mashed potatoes, creamy mashed potatoes, easy mashed potatoes

Find it online: https://dinadishes.com/cozy-brown-butter-sage-mashed-potatoes-best-fall-side-dish/