Mashed Potatoes with Horseradish and Sage Brown Butter

March 25, 2011
2 Ratings
Author Notes

This recipe was inspired by an old episode of Tyler Florence's cooking show. I just love how the horseradish compliments the other ingredients. It adds such a nice layer to an already wonderful recipe. Enjoy these with a juicy steak, a side of roasted asparagus and nicely toasted slices of a french baguette. —Table9

  • Serves 4
  • 2 pounds Red Potatoes, Halved with Skin On
  • 3 tablespoons Sour Cream
  • 5 Sage Leaves
  • 2 1/2 tablespoons Prepared Horseradish
  • 3 tablespoons Unsalted Butter
  • 3 tablespoons Heavy Cream
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Pepper
In This Recipe
  1. In a large pot, add red potatoes and 1/2 teaspoon of salt. Cover and bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Drain and return to pot.
  2. In a small saucepan, melt better. Add sage leaves and cook over medium-high heat until butter starts to turn brown. Remove from heat immediately and remove large sage leaves from butter.
  3. Pour browned sage butter and mash potatoes with a masher or large spoon. Add sour cream, horseradish, heavy cream, pepper and remaining salt to potatoes. Mix to combine. Add cooking water or more heavy cream if potatoes seem dry.
  4. Serve with a garnish of sage leaves.

See what other Food52ers are saying.

  • Sagegreen
  • Table9