Whipped Russet Potatoes With Sage Brown Butter

Prep Time
Cook Time
1h 10m
Ready In

"This is out of the December 2019 Eating Well magazine...Russets yield the creamiest mashed potatoes..."

Original recipe yields 10 servings


  • Serving Size: 1 (162.7 g)
  • Calories 170
  • Total Fat - 7.9 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 20.5 mg
  • Sodium - 273.4 mg
  • Total Carbohydrate - 21.9 g
  • Dietary Fiber - 4.4 g
  • Sugars - 3.3 g
  • Protein - 4.2 g
  • Calcium - 96.1 mg
  • Iron - 1.1 mg
  • Vitamin C - 12.3 mg
  • Thiamin - 0.1 mg

Step 1

Place potatoes and bay leaves in a large pot and cover with 2 inches of cold water. Bring to a simmer. Cover and cook until the potatoes are tender when pieced with a fork, about 30 minutes. Drain (discard the bay leaves) and return the potatoes to the pot. Cover to keep warm.

Step 2

Meanwhile, cook 2 tablespoon butter and garlic in a medium skillet over medium heat, stirring often, until the garlic is golden, 1 to 2 minutes. Add the remaining 4 tablespoons butter and sage. Cook, stirring occasionally, until the butter is light golden at the edges and the sage is crisp, 4 to 5 minutes. Remove from heat. Transfer the sage to a clean plate and discard the garlic (reserve the butter).

Step 3

Mash the potatoes with a potato masher and transfer them to a stand mixer fitted with the whisk attachment (or a large bowl with an electric mixer). Whip until smooth, about 30 seconds. Add 4 tablespoons of the browned butter, milk, yogurt and salt; whip just until fluffy, about 1 minute.

Step 4

Transfer the potatoes to a serving bowl. Drizzle with the remaining brown butter and top with the sage.

Tips & Variations

No special items needed.