Brown Butter Sage Mashed Potatoes Recipes

ONE-POT 45 MINUTE COQ AU VIN WITH BROWN BUTTER SAGE MASHED POTATOES.

Steps:

• In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
• Meanwhile, heat a large skillet or brazier with high sides over medium-high heat and cook bacon until crispy. Add another drizzle of oil if needed and then add the onion, garlic, carrots and sweet potatoes. Cook the veggies, stirring often until soft and lightly caramelized, about 5 minutes. Stir in the tomato paste and then scooch the veggies to the outside of the pan to make room for the chicken.
• Add a drizzle of oil to the pan if needed. Season the chicken with salt and pepper. Place the chicken in the hot pan and sear on both sides until browned. About 4-8 minutes per side, depending on how thick your chicken is (mine was thin). Toss in the sliced mushrooms and cook another minute or two.
• Slowly pour in the red wine and chicken broth. Add the a bay leaf and thyme and season with salt + pepper. Gently stir everything to combine and then bring the sauce to a boil, reduce the heat to medium and simmer for about 10 minutes or until the sauce has reduced by about 1/3.
• By this time, the potatoes should be just about ready to be drained. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment, adding the cream and 2 teaspoons salt.
• In a skillet or small sauce pot melt the butter and chopped sage over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Pour the browned sage butter into the warm mashed potatoes. Taste and season with salt and pepper if desired.
• To serve, remove the bay leaf and thyme from the Coq au Vin. Plate the mashed potatoes. Serve the chicken on the side of the mashed potatoes and then ladle the sauce + veggies over the chicken. Sprinkle with fresh parsley.

BUTTERY HERBED MASHED POTATOES

Steps:

• 1. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.2. Meanwhile, heat the cream, 4 tablespoons butter, 1 tablespoon chopped sage, and the thyme sprigs over medium heat until the butter has melted. Remove from the heat and let the herbs sit in the warm cream until the potatoes are done. Remove the thyme sprigs before adding to the potatoes. 3. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment. Add the herbed cream and crème fraîche. 4. In a skillet, melt 6 tablespoons butter and the sage leaves over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Remove the sage leaves. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper.5. Serve the potatoes warm, topped with the remaining 2 tablespoons butter, sage and fresh chopped chives.

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 MASHED POTATOES

Steps:

• In a large pot add in potatoes, garlic cloves, salt to taste, and enough water to cover over an inch over the potatoes. Bring water to a boil and lower heat to a slow boil and allow to cook for 25-30 minutes, or until potatoes are fork tender.
• Once potatoes are fork tender, drain potatoes and garlic and place in a very large mixing bowl.
• In a medium saucepan, over medium high heat add in butter and allow butter to melt.
• Once butter has melted, add in sage leaves. Cook together while mixing occasionally until butter turns into a nice golden brown.
• Once butter has browned, remove from heat and allow butter to cool slightly before slowly adding in half and half. Stir gently and add in cheeses. Stir to incorporate together.
• Using a potato masher (or a hand mixer) mash potatoes, adding in milk mixture little by little until as creamy as desired. Once potatoes are creamed add garlic powder and salt, then taste for seasonings. If desired, add in more salt and pepper.
• Serve warm.

BROWN BUTTER MASHED POTATOES WITH FRIED SAGE RECIPE

Steps:

• Put the potatoes in a large pot or Dutch oven and cover with cold water by at least half an inch. Cover and bring to a boil over high heat. Lower the heat and simmer until tender, about 15 minutes.
• While the potatoes are cooking, heat the butter over medium-high heat in a medium skillet. When it begins to foam, add the sage leaves and gently fry until crisp, 2 to 3 minutes. Remove with a slotted spoon, place on a paper towel and reserve. Continue to cook the butter until it's golden brown and nutty, watching so that it doesn't burn, an additional 1 to 2 minutes. Remove from heat and reserve.
• In a small saucepan, heat the milk over medium-high heat just until hot, careful that the milk does not boil. Remove from heat and reserve in a warm place.
• Drain the potatoes and place them into a large bowl. Using a masher, mash the potatoes to the desired consistency. Stir in the hot milk, yogurt, salt and pepper and browned butter, making sure to get all the dark butter solids. (Recipe can be prepared to this point a day in advance; refrigerate the potatoes tightly sealed and keep the sage in a tightly sealed container at room temperature.)
• Garnish with the fried sage and serve. (If you have refrigerated the potatoes, gently reheat the mashed potatoes before serving, thinning if needed with additional milk. Garnish and serve.)

BROWN BUTTER MASHED POTATOES

Steps:

• Steam the potatoes in ½ inch of water, covered, until tender, 18 to 20 minutes (adding more water to the pot if necessary); drain.
• Meanwhile, heat ½ cup of the butter in a medium skillet over medium heat. Cook, stirring occasionally, until the butter foams and begins to brown, 6 to 8 minutes.
• Mash the potatoes with the milk, 1½ teaspoons salt, and ¾ teaspoon pepper. Fold in the remaining ¼ cup of butter. Top the potatoes with the brown butter and chives. Serve warm.

RACH'S GARLICKY MASHED POTATOES & PARSNIPS WITH BROWN BUTTER + SAGE

Steps:

• Cover potatoes, garlic and parsnips with water and bring to a boil, season with salt and pepper liberally and cook to tender about 15 minutes
• While they cook, in a small pot or skillet, melt butter, and when it bubbles, add sage and crisp, let butter brown, remove leaves and drain and crumble, reserve warm brown butter
• Drain vegetables and put through a food mill or use a masher
• Stir in brown butter, warm milk or half-and half, sage and nutmeg, then adjust salt to taste

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.

SAGE BROWN BUTTER

Steps:

• Heat the butter in a small saucepan over medium heat until it begins to foam and turn golden brown. Turn off the heat and carefully add the sage leaves (they will sputter a little). Add the lemon juice, tilt the pan to swirl the lemon juice and butter together, and set aside to cool slightly or until needed. (Yup. You're done. It's that simple.)

BROWN BUTTER MASHED POTATOES

Steps:

• Cut potatoes into 2 inch pieces and boil in heavily salted water, covered. About 12 minutes or until fork tender.
• In a skillet melt the butter over medium low heat. Add the sage leaves and garlic, turn heat to a simmer. Cook until butter turns a golden brown and the aroma is nutty, about 4-5 minutes. Remove from heat, set aside.
• In a large bowl mash the drained potatoes with the milk, Greek yogurt, salt and black pepper or add all to a mixer with paddle attachment to beat for a minute. Drizzle in half of the brown butter, reserving remainder and crispy sage leaves for later.
• Mash until desired consistency, taste for seasoning and serve topped with remaining brown butter and crispy sage leaves.

BROWNED BUTTER SWEET POTATOES WITH SAGE

Steps:

• Clean and cook the sweet potatoes until flesh is tender. Either prick and bake or microwave. About 40 minutes if baking, about 5-7 minutes if microwaving, depending on the size and number of sweet potatoes.
• Peel and reserve flesh. (I save the peels for my dog)
• In the bowl of a mixer, fitted with a paddle, beat the sweet potatoes for 1 or 2 minutes, until almost smooth.
• In a saucepan over a medium heat, melt butter and sage together, watching carefully until it begins to turn golden brown. Just as it turns nutty brown and fragrant, remove from the heat and add to the mashed sweet potato.
• Blend sweet potato mash and browned butter and sage until mixed. Season with salt and pepper to taste.
• Serves 6, 1/2 cup each.

BROWN BUTTER AND SAGE FLUFFY MASHED CAULIFLOWER

Steps:

• Boil: Start up a large pot of boiling water. Chop the cauliflower into golfball sized chunks, removing the tough inner stem. Add a pinch of salt and the cauliflower to the boiling water, and cook for 6 to 10 minutes, or until cauliflower is fork tender.
• Squeeze: Working in batches, place cauliflower in a clean dishcloth or cheesecloth and wring out as much moisture as possible.*
• Puree: Place cauliflower and cream cheese in a food processor and puree until smooth and creamy. Cover to keep warm and set aside.
• Brown Butter: Add butter to a pan (use a light colored pan if possible so you can see the change in color) and place over low/medium heat. Melt butter, then add chopped sage leaves. Continue cooking. Butter will first bubble, then after 5 or so minutes will begin to darken. When little dark bits begin to form and the butter has darkened to the color of light caramel, remove from heat.
• Serve: Pour brown butter and sage over cauliflower and serve immediately.

SAGE MASHED POTATOES

Steps:

• Peel and quarter the potatoes, place them in a large pot, and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
• Meanwhile, heat the butter in a medium saucepan over medium-low heat. Once melted, add the sage leaves and cook until the butter begins to brown, about 3-4 minutes. Remove the sage leaves and
• Add the milk to the butter and bring them to a simmer. Turn off the heat and set aside.
• Once the potatoes are cooked through, drain well. Mash the potatoes with a potato masher. Add the butter-cream mixture, Parmesan, and salt. Keep mashing until its smooth and no lumps remain.
• Transfer the mashed potatoes to a serving platter, drizzle with the remaining butter, and garnish with finely chopped sage.

SAGE & BROWN BUTTER MASHED SWEET POTATOES

Steps:

• Add potatoes to a large pot and fill pot with water, just enough to cover the potatoes. Salt the water with a tablespoon of salt. Cover and bring water to a boil. Once boiling, remove cover and cook for another 15 to 20 minutes, or until potatoes are very tender.
• While the potatoes boil, add 3 tablespoons of butter to a small sauce pan. Place over medium heat and cook until butter browns, but doesn't burn. Remove from heat and add sage, remaining butter, and heavy cream. Set aside.
• Remove potatoes from water (but do not discard the water!) and place into bowl of stand mixer. Add butter and cream mixture. Pulse mixer with paddle attachment to mash the potatoes. If you don't have a stand mixer, simply use a potato masher to achieve this.
• Once potatoes are mashed, add 1 or 2 teaspoons of salt (to taste). Mix on low to combine, or use a wooden spoon to combine. If potatoes are too dry, add a little of the reserved potato water until desired consistency is reached. Place in serving dish and serve immediately.

BROWN BUTTER SAGE SWEET POTATO MASH

Steps:

• Peel sweet potatoes and cut into 1/2-inch cubes. Place in a medium saucepan with whole garlic cloves and broth. Add water as needed to just cover the sweet potatoes.
• Bring sweet potatoes to a boil. Reduce heat and simmer until sweet potatoes are tender, about 20 minutes.
• Meanwhile, make the sage-infused brown butter. Finely chop sage. Add butter to a small skillet and heat over low heat, stirring, until butter is golden. If you listen carefully, the butter will stop crackling when it is browned. Add sage and stir, then turn off heat.
• Drain sweet potatoes, reserving 1 cup of the cooking liquid. Add browned sage butter, salt and pepper. Use a potato ricer or masher to mash sweet potatoes until smooth, adding cooking liquid as needed until the desired consistency is reached.
• Serve hot. Store leftovers in an airtight container in the refrigerator.

BROWN BUTTER SAGE MASHED SWEET POTATOES

Steps:

• In your instant pot place the peeled and chopped sweet potatoes and add the 1 cup of chicken stock.
• Place pressure cooker lid on and set to 8 min on manual high pressure.
• In a large skillet add your butter and put on medium heat. To create brown butter, have butter melt and continue to watch until bubbles start and brown pieces start to appear. Don't allow it to burn, you will want to keep a spatula in the skillet moving it the entire time.
• Once the 8 min are finished, do the quick release until finished.
• Scoop out the cooked sweet potatoes into a large bowl, leaving any remaining chicken stock in the instant pot.
• Then mash the sweet potatoes and add the browned butter, sage, garlic powder and salt and mix again.
• Taste and add any extra salt to your liking!

VEGAN BROWN BUTTER SAGE MASHED POTATOES

Steps:

• Bring a large pot of water to a boil. Add the potatoes and salt, boil until fork tender.
• Remove from heat, drain water, put back into pot.
• Combine with vegan sour cream and mash until desired consistency.
• In a small skillet over medium heat add the vegan butter and garlic clove over medium heat and cook until golden brown 3 minutes; (don't let the garlic burn)
• Remove the garlic. Add 8 to 10 sage leaves and cook 1 minute or so until crispy. Remove leaves.
• Fold in half the butter into the mashed potatoes.
• Pour the remaining over the potatoes and garnish with crispy sage. Serve warm.

BROWN BUTTER MASHED POTATOES WITH ROASTED GARLIC

Steps:

• Heat the oven to 400° F.
• Peel away excess layers of papery white skin from the garlic, but leave enough layers so the head of garlic stays together. Cut about 1/4-inch from the top of the cloves so that you can see inside the individual cloves of garlic.
• Place the garlic on a small square of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper.
• Wrap up the foil around the garlic and place on a baking sheet.
• Bake until the cloves inside are light brown and soft, 40 to 70 minutes. Check on the garlic every so often to see how it is progressing.
• Remove from the oven and let cool slightly. Then squeeze at the base of the garlic to remove the roasted cloves.
• If desired, peel the potatoes and place in a large stockpot. Cover with water and add in about 1 tablespoon of kosher salt. Bring to a boil and cook for 15-25 minutes or until fully cooked and easy to pierce with a knife.
• Drain out the water and add the cooked potatoes to the bowl of a stand mixer fitted with the paddle attachment.
• Add in the brown butter and roasted garlic cloves. Turn the mixer on low until the potatoes are fully mashed.
• Add in the sour cream, heavy cream, herbs, salt and pepper and whip the potatoes until creamy and fluffy.
• Taste and adjust seasonings if desired.

EASY BROWN BUTTER SAGE SAUCE RECIPE

Steps:

• Set a small saucepan on low-medium heat. Add the butter, and cook until it starts to bubble, about 2 minutes.
• Add the sage, and cook until the butter smells nutty and starts to turn golden-brown in color, about 2 to 4 minutes.
• Season with salt and pepper, to taste.
• Remove from heat, and set the pan aside. Do not let the sauce cool, but serve it immediately.

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.