I stumbled upon some of the best mashed potatoes I’ve ever eaten this week. I had some sage sitting in the fridge (not all that common for me), and absolutely loving the way sage and brown butter taste together, I thought I’d try that in some mashed potatoes. I was putting it beside my baked summer chicken, and I wasn’t convinced they would go together all that well (I was wrong), so I added some Parmesan cheese. What I struck was a goldmine of flavour, and a great twist to your standard mashed potatoes.
I think these are going to be an absolute must for Thanksgiving this year!
- 2 lbs yellow potatoes, peeled, and cut into half or quarters (depending on size)
- ½ cup butter
- 1 whole sage leaf
- 2 - 3 sage leaves, diced finely
- ½ cup milk
- ¼ cup sour cream
- ¼ cup grated Parmesan cheese
- salt to taste
- pepper to taste
- Bring a large pot of water to a boil. Add your potatoes and continue at a low boil until cooked through (tender, but not falling apart). About 10 minutes,
- While the potatoes are boiling, add the butter to a small pan over medium heat. Once it has started to melt add the whole sage leaf. Continue cooking until the foam subsides and the butter turns a light brown colour (you'll see little flakes of brown). Remove from the heat and set aside.
- When the potatoes are done, use a potato ricer, masher, or hand mixer to quickly mash. Remove the sage leaf from the butter, then add the butter, diced sage leaves, milk, sour cream, Parmesan cheese, salt, and pepper to the potatoes. Mix together until well combined.