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
  1. 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.
  2. 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.
  3. In small saucepan, heat butter and remaining 4 sage leaves over medium heat, stirring occasionally, until butter is melted and browned.
  4. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/browned-butter-sage-red-potatoes/