Browned Butter and Sage Mashed Potatoes

Even the best-loved classics benefit from a sprucing up once in a while. Kick your mashed potatoes up a notch or two with thyme-infused cream, browned butter, caramelized onions, and a sprinkling of fresh sage leaves. Not only will the aromas and flavors delight your friends and family, they will provide a more interesting foil for the holiday turkey or ham than the usual milk-and-butter formula.

Tips for Making Mashed Potatoes from Scratch

When making mashed potatoes from scratch, start with high-quality russet potatoes. Cut them into even-sized pieces for even cooking so you don’t have hard and soft pieces intermixed. To prevent lumps when mixing you can use a potato ricer or a fine-mesh strainer. You can also let the potatoes steam slightly after boiling before mashing for a creamier texture. Lastly, when seasoning, season generously and taste as you do so.

Browned Butter and Sage Mashed Potatoes Recipe

Ingredients 

• 2 lb potatoes  
• 4 cloves garlic, peeled and smashed 
• Kosher salt 
• 1 cup heavy cream 
• 1 ½ sticks salted butter, at room temperature 
• 8 leaves fresh sage 
• 3 sprigs fresh thyme 
• ¾ cup crème fraîche 
• Fresh black pepper  

For the Caramelized Onions: 

• 2 sweet onions 
• 3 tbsp butter 
• 1 tsp salt  

Instructions  

1. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.  
2. In a large skillet, add the chopped sweet onions and 3 tbsp of butter and 1 tsp salt. Cook on medium heat until the onions are softened and caramelized, stirring occasionally to make sure the bottom of the skillet isn’t burning. Set aside. 
3. Meanwhile, heat the cream, 4 tbsp butter, and the thyme sprigs over medium heat until the butter has melted. Remove from the heat and let the herbs sit in the warm cream until the potatoes are done. Remove the thyme sprigs before adding to the potatoes.   
4. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment. Add the herbed cream and crème fraîche.  
5. In a skillet, melt 6 tbsp butter and the sage leaves over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Remove the sage leaves.  
6. Mix the browned butter into the warm mashed potatoes. Season with salt and pepper to taste.  
7. Serve the potatoes warm, garnished with the remaining 2 tbsp butter, sage leaves, and caramelized onions.  

Recipe and Styling by Anna Franklin / Photography by Dave Bryce 

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