Golden brown and utterly irresistible, these Browned Butter-Sage Red Potatoes bring a touch of indulgence to your holiday table. Creamy, perfectly mashed red potatoes meet the nutty richness of browned butter and the fragrant warmth of fresh sage for a side dish that’s pure Southern comfort. Whether it’s a festive feast or a weeknight dinner, this recipe will have everyone asking for seconds.
Browned Butter-Sage Red Potatoes
Makes 6 to 8 servings
Ingredients
- 3 pounds red potatoes, cut into 2-inch pieces
- 1 tablespoon plus 2 teaspoons kosher salt
- 2 cups whole milk
- 8 fresh sage leaves, divided
- 3 cloves garlic
- ½ cup unsalted butter
- Coarsely ground black pepper
Instructions
- In a stockpot, combine potatoes, 1 tablespoon salt, and water to cover. Cover and bring to a boil over medium heat; cook until tender, about 20 minutes. Drain.
- Meanwhile, in a medium saucepan, bring milk, 4 sage leaves, and garlic to a boil over medium heat. Remove from heat, and let stand for 20 minutes.
- In small saucepan, heat butter and remaining 4 sage leaves over medium heat, stirring occasionally, until butter is melted and browned.
- In the bowl of a stand mixer fitted with the paddle attachment, beat potatoes at low speed until slightly mashed. Strain milk mixture through a fine-mesh sieve into potatoes; add remaining 2 teaspoons salt, and beat until smooth. Add one-fourth of butter mixture, and beat until combined, about 1 minute. Transfer to desired serving dish, and pour remaining butter mixture on top. Sprinkle with pepper. Serve warm.
