Sage, Brown Butter & Crème Fraîche Mashed Potatoes


Mashed potatoes are one of those sides that I tend to overlook, or else drown in gravy, salt and pepper -- but I think this version has more than enough flavor to stand on its own. Sage adds a warm umami that's amplified by fragrant brown butter and crisped-up garlic, and the nuttiness from the brown butter echoes again in the slight nutty flavor from the creme fraiche. Use a potato ricer or a food mill for the lightest, fluffiest texture.

What you will need

2 pounds Russet or Yukon Gold potatoes

1/4 cup salt, for boiling

1/4 cup (2 ounces) butter

4 to 5 sage leaves

2 to 3 cloves garlic, minced

Oil, for frying

2 ounces crème fraîche

3 to 4 tablespoons whole milk, or enough to reach desired consistency

Black pepper, to taste


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