Brown Butter Mashed Potatoes with Crispy Sage

Mashed potatoes have always been one of those side dishes that everyone expects to see on the table... and these are the ones I keep coming back to.

They're rich, creamy, and full of flavor thanks to browned butter and fresh sage. It sounds a little fancy, but it's really just one extra step that makes ordinary mashed potatoes taste incredible.

Whether I'm making roast chicken on a Sunday, pork tenderloin for dinner, or hosting Thanksgiving, these mashed potatoes always disappear first.

If you've never browned butter before, don't worry. It's easy, and once you try it, you'll wonder why you haven't been making mashed potatoes this way all along.

Why You'll Love This Recipe

• Rich, creamy, buttery mashed potatoes.

• Brown butter adds incredible flavor.

• Fresh sage gives them a cozy, homemade taste.

• Perfect for weeknight dinners or holiday meals.

• Easy to make with simple ingredients.

• Always one of the first dishes to disappear.

  
  

What You'll Need

• Large pot

• Colander

• Small saucepan

• Potato masher or potato ricer

• Large mixing bowl

  
  

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into chunks

• 1 teaspoon kosher salt, plus more for the water

• 8 tablespoons unsalted butter

• 8–10 fresh sage leaves

• ¾ cup heavy whipping cream, warmed

• ½ cup sour cream

• Freshly ground black pepper, to taste

  
  

Optional Garnish

• Extra browned butter

• Fried sage leaves

• Fresh cracked black pepper

  
  

How to Make Brown Butter Mashed Potatoes with Sage

1. Cook the potatoes.

Place the potatoes in a large pot and cover with cold, salted water.

Bring to a boil and cook until fork tender, about 15–20 minutes.

Drain well.

2. Brown the butter.

While the potatoes cook, melt the butter in a small saucepan over medium heat.

Add the sage leaves.

Cook until the butter turns golden brown and smells nutty, about 4–5 minutes.

Remove from the heat.

3. Mash the potatoes.

Return the drained potatoes to the warm pot.

Mash until mostly smooth.

4. Mix everything together.

Pour in:

• Browned butter and sage

• Warm heavy cream

• Sour cream

• Salt

• Pepper

  
  

Mash until creamy.

Be careful not to overmix.

5. Serve.

Transfer to a serving bowl.

Drizzle with a little extra browned butter and top with crispy sage leaves if desired.

Serve warm.

Make It Your Own

• Add roasted garlic.

• Stir in Parmesan cheese.

• Use half-and-half instead of heavy cream.

• Leave the skins on for a more rustic texture.

• Add cream cheese for extra richness.

  
  

What to Serve With Brown Butter Mashed Potatoes

These mashed potatoes are perfect with:

• Bourbon-Glazed Pork Tenderloin

• Roast Chicken

• Meatloaf

• Pot Roast

• Turkey

• Baked Ham

• Salisbury Steak

  
  

Storage & Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat with a splash of milk or cream until smooth and creamy again.

Frequently Asked Questions

Can I make these ahead of time?

Yes! Make them a day ahead and gently reheat before serving.

What potatoes work best?

Yukon Gold potatoes give the creamiest texture, but Russets also work well.

Can I freeze mashed potatoes?

Yes. Freeze them in an airtight container for up to 2 months.

Complete the Meal

If you're planning dinner, here are a few recipes that pair perfectly with these Brown Butter Mashed Potatoes:

• Bourbon-Glazed Pork Tenderloin

• Honey Butter Roasted Carrots

• Kentucky Bourbon Cranberry Sauce

• Roast Turkey

• Baked Ham

A Few Final Thoughts

Sometimes the simplest recipes end up being the ones everyone talks about.

These Brown Butter Mashed Potatoes are creamy, comforting, and just a little more special than your everyday mashed potatoes without adding much extra work.

Once you taste what browned butter does to mashed potatoes, it's hard to go back.

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.