If you're looking to take your mashed potatoes to a whole new level of comfort, these Brown Butter Sage Mashed Potatoes are just what you need! Made with fluffy Russet and creamy Yukon Gold potatoes, nutty, brown butter, and a touch of fresh sage and thyme, this side dish brings restaurant-quality flavor to your Sunday dinners and holiday gatherings.
For more comforting Southern-style side dishes, try our Southern hashbrown casserole and creamy Southern cheese grits recipes next!
Why You'll Love This Recipe
- Southern comfort made fancy. Brown butter and herb take classic mashed potatoes to the next level.
- Perfectly fluffy and creamy. Russet and Yukon Gold potatoes whip up light and fluffy with a perfect creamy finish.
- Simple ingredients, bold flavor. Every bite tastes like you spent hours in the kitchen (but you didn't).
- Ideal for holidays and weeknights. Easy enough for everyday, special enough for Thanksgiving.
Ingredients and Substitutions
- Russet and Yukon Gold potatoes are the perfect combination for a light and airy meets creamy texture. Feel free to use all Russets or Yukon Golds if you prefer.
- Salt and cracked black pepper. To taste.
- Butter. Unsalted butter work is finished to control salt.
- Fresh sage. Adds a warm, earthy aroma. And the y crisp beautifully in brown butter.
- Garlic. Smashed and browned for a mellow, savory flavor.
- Fresh thyme. Enhances the herb butter with subtle depth.
- Buttermilk. Brings that tangy Southern flavor. Combine milk with a splash of vinegar and lemon juice to make your own.
- Heavy cream. Add luxurious richness. Use half and half or whole milk for a lighter version.
- Parmesan cheese. Freshly grated. Adds a nutty, savory finish.
How to Make It
Step 1. Peel, rinse, and cube potatoes. Boil in salted water until fork-tender.
Step 2. In a light colored skillet, melt butter with sage, thyme, and garlic. Cook until the butter turns dark golden and fragrant. Remove sage leaves and set aside for garnish. Reserve 2 tablespoons of the brown butter.
Step 1. Drain the potatoes and return them to the warm pie for a few minutes to dry slightly. Gently heat buttermilk and cream in the microwave or on the stovetop. Mash the potatoes over low heat, gradually adding the brown butter, buttermilk, cream, and Parmesan until smooth and fluffy.
Step 2. Adjust consistency with a splash more warm milk if needed. Season with salt and pepper to taste. Drizzle with reserved brown butter, top with crispy sage, and sprinkle with cracked pepper.
Variations
- Roasted garlic mashed potatoes. Substitute roasted garlic for the smashed cloves. You'll also want to try our creamy garlic mashed potatoes!
- Extra cheesy. Add shredded Gruyère or white cheddar for more richness.
- Herb lovers. Add rosemary or chives for a flavorful twist.
Make Ahead and Storing Instructions
- Make ahead: Prepare up to two days before serving. Cool completely, cover, and refrigerate.
- Reheat: Gently warm on the stovetop or in the microwave, stirring in a splash of milk or cream to loosen.
- Freeze: Store in an airtight container for up to two months. Thaw overnight in the fridge before reheating.
Ashley's Tips for Success
- Don't rush the brown butter. Watch closely for a deep, golden color and nutty aroma. That's the flavor magic!
- Warm your dairy. Adding cold liquid to hot potatoes can make them gluey.
- Mash while hot. Warm potatoes absorb butter and cream better for a silky finish.
FAQs
A potato ricer, or a food mill gives the smoothest texture, but a hand masher works well too.
Yes, though it is a nice savory touch. You can also replace it with cream cheese or sour cream for tang.
Use plant-based butter and oat milk. They will still taste rich and creamy.
Sure. Just use sparingly. About a ½ teaspoon each of dried sage and thyme is great.
More Comforting Side Dish Recipes You Will Love!
Do not store up for yourselves treasures on earth, where moths and vermin destroy, and where thieves break in and steal.
Matthew 6:19
If you tried this Brown Butter Sage Mashed Potatoes recipe, leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below! Don't forget to tag @thepinkowlkitchen on Instagram with your cozy creations!
📖 Recipe
Brown Butter Sage Mashed Potatoes
Ingredients
Instructions
- Rinse potatoes and boil in salted water for 15 to 20 minutes until fork-tender.
- Meanwhile, melt the butter in a medium light-colored skillet over medium heat. Add sage leaves, smashed garlic, and thyme sprigs. Stir occasionally and watch closely. After 5 to 7 minutes, the butter will foam, then turn golden brown and smell intensely nutty. Remove from the heat, immediately lift out sage leaves with tongs, and set aside to crisp. Reserve 2 tablespoons of the brown butter in a small dish and set aside.
- Drain potatoes and transfer them back to the warm pot for a couple of minutes to steam off excess moisture.
- Warm buttermilk and cream in the microwave together for 45 to 60 seconds.
- Mash the potatoes in the warm pot using a potato masher. Slowly pour in the brown butter, including the garlic and thyme pieces for flavor. Add the warm buttermilk and cream, a little at a time, stirring gently. Mix in the Parmesan cheese until the potatoes reach your desired creaminess.
- If potatoes seem too thick, stir in a bit more warm milk or cream. Taste in season with salt and cracked black pepper.
- Transfer to a serving dish. Drizzle the reserved browned butter on top and garnish with the crispy sage leaves. Serve immediately while hot.
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