Brown Butter Sage Mashed Potatoes

Ingredients

• 2 1/2 pounds Russet and Yukon Gold potatoes (peeled and cubed)
• 2 teaspoons salt (for boiling)
• 10 tablespoons butter
• 6 fresh sage leaves
• 4 cloves garlic (peeled and smashed)
• 2 sprigs fresh thyme
• 1/2 cup buttermilk
• 1/2 cup heavy cream
• 1/2 cup freshly-grated Parmesan cheese
• Salt and cracked black pepper (to taste)

Instructions

1. 1

   Rinse potatoes and boil in salted water for 15 to 20 minutes until fork-tender.

2. 2

   Meanwhile, melt the butter in a medium light-colored skillet over medium heat. Add sage leaves, smashed garlic, and thyme sprigs. Stir occasionally and watch closely. After 5 to 7 minutes, the butter will foam, then turn golden brown and smell intensely nutty. Remove from the heat, immediately lift out sage leaves with tongs, and set aside to crisp. Reserve 2 tablespoons of the brown butter in a small dish and set aside.

3. 3

   Drain potatoes and transfer them back to the warm pot for a couple of minutes to steam off excess moisture.

4. 4

   Warm buttermilk and cream in the microwave together for 45 to 60 seconds.

5. 5

   Mash the potatoes in the warm pot using a potato masher. Slowly pour in the brown butter, including the garlic and thyme pieces for flavor. Add the warm buttermilk and cream, a little at a time, stirring gently. Mix in the Parmesan cheese until the potatoes reach your desired creaminess.

6. 6

   If potatoes seem too thick, stir in a bit more warm milk or cream. Taste in season with salt and cracked black pepper.

7. 7

   Transfer to a serving dish. Drizzle the reserved browned butter on top and garnish with the crispy sage leaves. Serve immediately while hot.