Description
Velvety Yukon Gold mashed potatoes infused with roasted garlic and finished with a toasted brown butter and crisp sage sauce.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 cloves garlic, peeled
- 1/2 cup unsalted butter
- 1 tablespoon fresh sage leaves, minced or whole
- 1/2 cup heavy cream, warmed
- 1 teaspoon salt (plus more for boiling water)
- 1/2 teaspoon black pepper
Instructions
- Place cubed potatoes and garlic cloves in a large pot of salted water.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
- Drain the potatoes in a colander and let them steam-dry for 2 minutes.
- Mash the potatoes and garlic using a masher or ricer until smooth.
- Stir in the warmed heavy cream and salt and pepper until creamy.
- In a separate small skillet, melt butter over medium heat.
- Cook butter, stirring occasionally, until it foams and turns a golden-brown color with a nutty aroma.
- Add fresh sage leaves to the brown butter and fry for 30-60 seconds until crisp.
- Fold the brown butter and sage leaves into the mashed potatoes and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American