Whipped Russet Potatoes With Sage Brown Butter
Recipe: #36626
March 14, 2021
Categories: Side Dishes, Potatoes, Gluten-Free, No Eggs Vegetarian, Herbs, Milk, Kosher Dairy, more
"This is out of the December 2019 Eating Well magazine...Russets yield the creamiest mashed potatoes..."
Original is 10 servings
Ingredients
Nutritional
- 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.
Tips
No special items needed.
1 Reviews
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