Whipped Russet Potatoes With Sage Brown Butter

Prep Time
Cook Time
1h 10m
Ready In

Recipe: #36626

March 14, 2021

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

Original is 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 by Step Method

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.


No special items needed.

1 Reviews

dienia b

Holy moly these are good . I used dried sage and best of files they go .


review by:
(28 May 2022)

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