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!  

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