Serves a Crowd

Sage, Brown Butter & Crème Fraîche Mashed Potatoes

October  4, 2015
1 Ratings
Photo by cynthia | two red bowls
  • Serves 6 to 8
Author Notes

Mashed potatoes are one of those sides that I tend to overlook, or else drown in gravy, salt and pepper -- but I think this version has more than enough flavor to stand on its own. Sage adds a warm umami that's amplified by fragrant brown butter and crisped-up garlic, and the nuttiness from the brown butter echoes again in the slight nutty flavor from the creme fraiche. Use a potato ricer or a food mill for the lightest, fluffiest texture. —Cynthia Chen McTernan

What You'll Need
  • 2 pounds Russet or Yukon Gold potatoes
  • 1/4 cup salt, for boiling
  • 1/4 cup (2 ounces) butter
  • 4 to 5 sage leaves
  • 2 to 3 cloves garlic, minced
  • Oil, for frying
  • 2 ounces crème fraîche
  • 3 to 4 tablespoons whole milk, or enough to reach desired consistency
  • Black pepper, to taste
  1. Scrub potatoes under running water with a bristle brush or stiff sponge to clean them. Skin them or leave them whole, according to your preference. Combine 6 to 8 cups of water, 1/4 cup salt, and potatoes in a large pot and bring to a boil (the large amount of salt will result in a creamier, more flavorful potato). Simmer over medium-high heat for about 15 to 20 minutes, or until a fork inserted into the potato slides easily through the entire potato.
  2. While the potatoes are cooking, melt the butter in a small saucepan over medium-low heat. Add the sage leaves and let cook until leaves are crisp, and the butter has both turned a rich brown and given off a nutty aroma. Pour into a bowl, leaves and all, and set aside.
  3. Add a bit more oil to the pan and heat over medium heat. Add the minced garlic and sauté until the garlic crisps, and turns golden. Turn off the heat, remove the pan from heat, and set aside.
  4. When potatoes are ready, drain them, rinse the pot, and add potatoes back to the pot. Placing the pot over very low heat, mash the potatoes with a potato masher, or even a large fork. For fluffier, lighter potatoes, press the potatoes through a potato ricer or food mill (also best if you prefer the mashed potatoes without skins).
  5. Add most of the brown butter to the potatoes, reserving the sage leaves and a bit of butter for topping (if desired). Add the crème fraîche and half the minced garlic (reserving the rest for topping), and stir gently until incorporated.
  6. Finally, add the milk, a few tablespoons at a time, stirring gently until the potatoes reach your desired consistency. Take care not to overmash, or the potatoes will turn gummy.
  7. Season with black pepper to taste and salt, if needed. Top with remaining brown butter, sage leaves, and minced garlic. Serve!

See what other Food52ers are saying.

  • Kate
  • Cynthia Chen McTernan
    Cynthia Chen McTernan
  • _sj_
  • pooks088

5 Reviews

_sj_ July 18, 2020
This was delicious and very creamy. But also extremely salty. I would probably lower the salt content in the water and see how it affects the recipe next time.
Kate November 22, 2016
Do you think this recipe would work with sweet potatoes as well?
pooks088 November 4, 2015
Should it be 1/4 cup salt or 1/2 cup salt to boil the potatoes? The ingredient list and directions are conflicting...
Cynthia C. November 4, 2015
Hi, sorry about that! It should be 1/4 cup -- I've made the recipe both ways and 1/2 cup will work wonderfully too, but I reduced it just in case folks would prefer to adjust the saltiness later on. Sorry again about the confusion!
pooks088 November 4, 2015
Thank you! I'm excited to try this. Have never heard of the salt making the potatoes creamier.