clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
saged mashed potatoes

Browned Butter, Sage Mashed Potatoes

  • Author: Zoey Jones


2 pounds Yellow potatoes
1/4 cup (2 ounces) butter
4 to 5 sage leaves
2 heaping tablespoons sour cream
3 to 4 tablespoons whole milk, or enough to reach desired consistency
Salt and pepper to taste


Wash the potatoes and add them to a big pot of seasoned water. Bring the water to a boil and simmer on mediumhigh for about 15 to 20 minutes, or until a tender. While the potatoes are cooking, melt the butter in a small saucepan over medium-low heat. Add the sage leaves and let cook until leaves are crisp and the butter has turned to a brown colour, with a nutty smell.  Pour into a bowl and set aside.  Drain the potatoes and add the potatoes back into the hot pot, mash the potatoes with a potato masher, or if you like them whipped, use a hand mixer. Once all mashed, add the butter and sage mixture, sour cream, mix it together. Slowly add the whole milk, one tablespoon at a time, until you get the consistency you want. Season with salt and pepper, and top with a dollop of butter and sage. ENJOY!  

Get $10 OFF your first order.
I would like to receive recipes, sustainability tips and offers from