SAGE MASHED POTATOES
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!
Servings: 6 servings
- 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.
Calories: 277kcal | Carbohydrates: 30g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 580mg | Potassium: 998mg | Fiber: 5g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 25.8mg | Calcium: 216mg | Iron: 7.4mg