Brown Butter Mashed Potatoes

By Jane Katz
November 30, 2015
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Brown Butter Mashed Potatoes

Author Notes: based on a recipe by Michael Symon, these mashed potatoes scream autumn! Jane Katz

Serves: 10

  • 3.5 pounds russet potatoes
  • 10 tablespoons butter
  • 1 cup milk
  • 1/4 cup sour cream
  • 2 sprigs sage
  1. In a large pot of boiling salted water, cook the potatoes for 30 minutes. Drain well.
  2. Mash potatoes with a masher or a ricer, if you've got one
  3. Cook the butter and sage over a medium-low heat until the milk solids turn dark golden. This should take 4-5 minutes. Fish out the sage leaves once the brown butter darkens.
  4. Add 8 tbs of butter the potatoes with milk and sour cream. Mash and stir some more.
  5. Serve potatoes with an extra drizzle of brown butter and if you're feeling decorative, a sage leaf on top!

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