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Easy Brown Butter Sage Mashed Potatoes for a Crowd

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These creamy mashed potatoes are elevated with nutty brown butter and crispy sage, making them a show-stopping side dish that’s surprisingly easy to prepare. Perfect for gatherings, this recipe scales beautifully and is ready in under an hour.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1 cup whole milk, warmed
  • 1/2 cup sour cream, at room temperature
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup unsalted butter (2 sticks)
  • 1/4 cup fresh sage leaves, loosely packed (about 15–20 leaves)
  • Flaky sea salt, for finishing (optional)

Instructions

  1. Place the peeled and cut potatoes in a large pot and cover with cold water by about 2 inches. Add a generous tablespoon of kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until fork-tender.
  2. While the potatoes boil, make the brown butter: In a medium skillet, melt the butter over medium heat. Swirl occasionally. After 3-4 minutes, the butter will foam. When the foam subsides and golden-brown specks form at the bottom, add the sage leaves. They’ll sizzle and crisp in about 30 seconds. Immediately remove from heat and transfer butter and sage to a heatproof bowl.
  3. Drain the potatoes in a colander. Return them to the hot pot and let sit for 1-2 minutes to steam off excess moisture.
  4. Mash the potatoes using a potato masher or ricer until smooth. Do not overwork.
  5. Pour in the warmed milk and add the sour cream. Stir gently until combined. Season with salt and pepper to taste.
  6. Pour about 3/4 of the brown butter (reserving sage leaves for garnish) over the mashed potatoes. Fold gently until fully incorporated.
  7. Spoon the mashed potatoes into a serving dish. Drizzle remaining brown butter on top and garnish with crispy sage leaves. Sprinkle with flaky sea salt if using. Serve immediately.

Notes

For best results, use a light-colored pan to monitor the browning of the butter. Warm the milk before adding to keep potatoes creamy. Avoid using a food processor or electric mixer to prevent gummy potatoes. The potatoes can be boiled and mashed up to a day ahead; reheat gently with a splash of warm milk before adding fresh brown butter.

Nutrition

Keywords: brown butter, sage, mashed potatoes, crowd, easy, side dish, Thanksgiving, potluck

Find it online: https://cookluma.com/easy-brown-butter-sage-mashed-potatoes-for-a-crowd/