Brown Butter And Sage Mashed Potatoes 5fix Recipes

SAGE & BROWN BUTTER MASHED POTATOES

Steps:

• Chop 5 lbs of russet potatoes into one or two inch cubes. Remove the skin for a smoother, creamier texture.
• Add the chopped potatoes to a large pot along with 1/2 tsp of salt. Fill the pot with hot water, cover with a lid and let it boil on high heat for 20-25 minutes. Once the potatoes are fork tender, drain them and put them back into the pot.
• While the potatoes are cooking add a stick of unsalted butter, garlic and fresh sage to a large pot and simmer on medium heat for 15 minutes. After 15 minutes remove the sage and garlic and add in the milk, mix and simmer for 5 more minutes.
• Add the sage, brown butter and milk mixture to the pot of drained potatoes. Give everything a good mix and mash using a potato masher until you reach your desired level of smooth, creamy goodness.
• Serve warm and enjoy!
• Optional topping: crispy fried sage.

SAGE-BUTTER MASHED POTATOES

Steps:

• Peel and halve 3 medium russet potatoes. Put in a microwave-safe bowl, cover with plastic wrap and make a small hole in the plastic with a knife. Microwave until tender, 12 to 15 minutes; let sit, covered, 2 minutes. Mash the potatoes with 1 to 1 1/4 cups hot milk, and salt to taste. Melt 3 tablespoons butter in a small skillet over medium heat and cook until golden brown; add 8 to 10 sage leaves and cook 30 more seconds. Pour over the potatoes.

BROWN BUTTER MASHED POTATOES

Steps:

• Peel the potatoes, rinse in cold water and cut into fourths. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
• Meanwhile, add the butter to a saucepan over medium heat. Allow the butter to brown, 2 to 3 minutes, being careful not to burn it. Swirl the pan as you go, stopping when the solids turn medium to deep golden brown.
• Drain the potatoes, then return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
• Add the cream cheese, half-and-half, cream, some salt and pepper and three-quarters of the brown butter to the pot and stir to combine. If the mixture needs thinning, add some milk. Check the seasonings, adding salt and pepper to taste. Drizzle the remaining brown butter over the top. Sprinkle with fresh parsley.

BROWN BUTTER SAGE MASHED POTATOES

Steps:

• 1. Prepare the potatoes: Peel and cut potatoes in medium sized chunks and place in a medium sized pot. Cover with cold water, add a generous pinch of salt, and bring to boil. Cook for 15-20 minutes until potatoes are soft and easily pierced with a knife. Drain water.
• 2. Mash the potatoes: Using a stand mixer with paddle attachment or by hand, mash the potatoes until no chunks remain.
• 3. Heat up milk & butter: In a saucepan or in the microwave, heat up the milk and 2 tablespoons of butter until melted.
• 4. Mix in with potatoes: Pour the milk and butter into the potatoes and mix until incorporated. Season with salt and pepper to taste.
• 5. Brown butter with sage: In a saucepan over low heat, add the remaining butter with sage leaves. The sage will slowly begin to crisp up as the butter browns. This should take a few minutes. Take care to not let the pan overheat as the butter can easily burn. Lightly salt the sage.
• 6. Serve: Plate the mashed potatoes, and drizzle the sage with brown butter over top.

EASY GNOCCHI WITH BROWN BUTTER AND SAGE #5FIX

Steps:

• Bring a large pot of water to boil on the stove and set up a large ice bath near the pot.
• Place the mashed potatoes on a clean surface and make a well in the center of the potatoes. Distribute the flour evenly over the potatoes.
• Crack the egg into the well, and beat with a fork. The egg will slowly start to pull the flour and potato mixture into the center. Continue beating until the egg is no longer separate from the flour and potato mixture.
• Roll entire mixture into a ball and knead for 4 - 5 minutes until dry. Use additional flour sparingly if mixture remains too moist.
• Separate dough into 4 equal portions and roll each portion into a long rope about 3/4" in diameter. Cut each rope into 1" segments and pinch each segment slightly for texture.
• Once all gnocchi are formed, place in batches into the boiling water. Cook until gnocchi float to the surface, about 1 minute, then remove with a slotted spoon and place in the ice bath. Continue until all gnocchi are cooked and placed in ice bath.
• In a large saute pan, melt butter over medium heat. Allow to sit until milk solids separate to bottom of pan and begin to turn brown. Immediately turn off heat and add sage and gnocchi. Toss until gnocchi are thoroughly coated with butter and sage mixture. Serve immediately.

BROWN BUTTER AND SAGE MASHED POTATOES #5FIX

Steps:

• Cook the potatoes in the microwave per the instructions on the package.
• While they are cooking, melt the butter in a small saucepan over medium heat. Melt the butter until it turns brown.
• Once brown, add the sage and stir for 30 second to blend the flavors.
• Add the mashed potatoes and parmesan into the saucepan and blend thoroughly with the brown butter sage sauce.
• Squeeze in the juice from the lemon and stir. Remove from heat and serve immediately. Delicious!