Smooth and creamy, these Sage Mashed Potatoes make a perfect side dish for any meal. Adding sage-infused browned butter brings so much flavor and aroma!
These fluffy and delicious Sage Mashed Potatoes have a special place on our holiday table. Be it Christmas, Thanksgiving, or a special celebration, I make these mashed potatoes when I want to impress my guests.
Cooking sage leaves in butter before adding it to potatoes gives this dish a very unique flavor. I’ve shared this recipe with my guests so many times because almost everyone asks how to make it. So, I am very excited for you to try these, and impress your friends and family during your next dinner gathering.
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WHAT KIND OF POTATOES ARE BEST
Use higher starch potatoes, such as Russet or Yukon Gold for the best results. Waxy potatoes, such as Red Bliss, Charlotte, or Anya, require more mashing to become creamy, and create a slightly different texture. These potatoes are best for roasting, boiling, casseroles, and potato salads.
SAGE
You’ll need fresh sage leaves for these mashed potatoes (dried sage leaves do not work in this recipe). They can be found in most large grocery stores, in the fresh herbs aisle. Fresh sage will keep in the fridge for up to a week.
This herb is actually very healthy, and if you’d like to read about the health benefits of sage, check out this article: Everything You Need to Know About Sage
Once you get your hands on the potatoes and fresh sage leaves, you are almost ready to create this amazing side dish.
INGREDIENTS:
- 3 lbs. Russet or Yukon Gold potatoes
- 5 tbsp. butter, divided
- 4 large fresh sage leaves
- 1 cup whole milk
- 1/2 cup Parmesan cheese, shredded
- 1 tsp. salt (or to taste)
HOW TO MAKE SAGE MASHED POTATOES
1. Peel and quarter the potatoes, place them in a large pot, and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
2. Meanwhile, heat the butter in a medium saucepan over medium-low heat. Once melted, add the sage leaves and cook until the butter begins to brown, about 3-4 minutes. Remove the sage leaves and reserve 1 tbsp. of browned butter for garnish.
3. Add the milk to the butter and bring them to a simmer. Turn off the heat and set aside.
4. Once the potatoes are cooked through, drain well. Mash the potatoes with a potato masher. Add the butter-cream mixture, Parmesan, and salt. Keep mashing until its smooth and no lumps remain.
5. Transfer the mashed potatoes to a serving platter, drizzle with the remaining butter, and garnish with finely chopped sage.
You’ll also love these:
- Mashed Potatoes with a Secret
- Parmesan Crusted Potatoes
- Fried Potatoes with Mushrooms
- Rosemary Fondant Potatoes
WATCH HOW TO MAKE SAGE MASHED POTATOES
- 3 lbs. Russet or Yukon Gold potatoes
- 5 tbsp. butter divided
- 4 large fresh sage leaves
- 1 cup whole milk
- 1/2 cup Parmesan cheese shredded
- 1 tsp. salt or to taste
- Peel and quarter the potatoes, place them in a large pot, and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
- Meanwhile, heat the butter in a medium saucepan over medium-low heat. Once melted, add the sage leaves and cook until the butter begins to brown, about 3-4 minutes. Remove the sage leaves and
- Add the milk to the butter and bring them to a simmer. Turn off the heat and set aside.
- Once the potatoes are cooked through, drain well. Mash the potatoes with a potato masher. Add the butter-cream mixture, Parmesan, and salt. Keep mashing until its smooth and no lumps remain.
- Transfer the mashed potatoes to a serving platter, drizzle with the remaining butter, and garnish with finely chopped sage.
Recipe Video
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These look so good! I am a huge sage fan, espcially this time of year — just tastes like the holidays!
Thanks, Michelle! You’ll definitely enjoy these potatoes!