Sage-Butter Mashed Potatoes Recipe

This Sage-Butter Mashed Potatoes is a real show stopper, perfect for Thanksgiving or a cozy Sunday dinner. It isn’t usually made in the microwave, but we’ve used this method to steam the potatoes quickly without waterlogging them. To make it extra indulgent, you can stir in a handful of grated Parmesan or some roasted garlic before serving. Not traditional, maybe, but very delicious.

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Sage-Butter Mashed Potatoes Recipe Ingredients

• 3 medium russet potatoes
• 1 to 1 1/4 cups milk, heated until hot
• 3 tablespoons unsalted butter
• 8 to 10 fresh sage leaves
• Salt and freshly ground black pepper (to taste)

How To Make Sage-Butter Mashed Potatoes Recipe

1. Steam the potatoes: Peel and halve the russet potatoes. Place them in a microwave-safe bowl. Cover the bowl tightly with plastic wrap and pierce a small hole in the top with a knife to vent steam. Microwave on high until the potatoes are completely tender, about 12 to 15 minutes. Let them sit, still covered, for 2 minutes to finish steaming.
2. Mash the base: Carefully remove the plastic wrap (watch out for hot steam). Mash the potatoes using a potato masher or ricer. Gradually pour in the hot milk, mashing continuously until you reach your desired creamy consistency. Season to taste with salt.
3. Brown the butter: In a small skillet, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the milk solids turn golden brown and smell nutty (about 3-4 minutes).
4. Fry the sage: Immediately add the sage leaves to the brown butter and cook for just 30 seconds until they crisp up.
5. Finish and serve: Pour the sizzling brown butter and crispy sage leaves directly over the mashed potatoes. Fold it in gently or leave it as a garnish and serve immediately.

Recipe Tips

• The Microwave Method: Don’t knock it until you try it. Microwaving steams the potatoes in their own juices rather than boiling them in water. This results in a fluffier, potato-forward flavor without any waterlogging.
• Hot Milk Only: Never add cold milk to hot potatoes. Cold liquid shocks the starch and turns the mash into a gummy, gluey paste. Heating the milk ensures a fluffy texture.
• Watch the Butter: Browning butter happens quickly. It goes from “nutty and golden” to “burnt and bitter” in seconds. Once you smell that hazelnut aroma, add the sage and get ready to pull it off the heat.
• Russet is Best: Use starchy potatoes like Russets or Idaho for this recipe. Waxy potatoes require more work to mash smoothly and can become sticky.

What To Serve With Sage-Butter Mashed Potatoes Recipe

This Sage-Butter Mashed Potatoes Recipe is an aromatic side dish that elevates simple proteins. It pairs famously with Pork Chops or Roast Chicken, as sage is a natural companion to both white meats. For a comfort food feast, serve it alongside Bangers and Mash (sausages) with a rich onion gravy. It also works beautifully on a holiday table next to Roast Turkey, providing a savory, herbal alternative to sweet yam dishes.

How To Store Sage-Butter Mashed Potatoes Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The butter may harden, so it will look firm when cold.
• Reheat: Reheat in the microwave or on the stove. You will likely need to stir in a splash of extra milk to loosen the texture as mashed potatoes tend to dry out in the fridge.

Sage-Butter Mashed Potatoes Recipe Nutrition Facts

• Calories: 280 kcal
• Fat: 14g
• Carbohydrates: 35g
• Protein: 6g

Nutrition information is estimated per serving.

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