These browned butter herb mashed potatoes are nothing short of fabulous! Make these if you're looking to up your mashed potato game for the holidays!
Course
Side Dish
Cuisine
American
Keyword
best mashed potatoes, potatoes with brown butter, Thanksgiving side dishes
Prep Time30minutes
Cook Time20minutes
Total Time50minutes
Servings8
Calories340kcal
Ingredients
4poundsYukon gold potatoespeeled and cubed
1cupbuttermilk
3ouncescream cheeseroom temperature
1 1/2sticks (12 tablespoonsalted butterat room temperature
12leavesfresh sage
1tablespoonchopped fresh thymeplus a sprig or two for garnish
Saltto taste
Instructions
In a large pot of cold, generously salted water, bring the potatoes to a boil. Cook until the potatoes are tender, about 20 to 30 minutes.
Drain the potatoes, and pass through a potato ricer back into the pot over low heat. Stir in buttermilk and cream cheese until combined.
In a skillet, melt butter over medium heat. Add sage leaves and fry until crispy. Remove the sage leaves when crispy, after about 1 minute and remove to drain on paper towels. Continue to cook butter until browned, another 2-3 minutes, then remove from heat.
Crumble half of the sage leaves and stir into the mashed potatoes along with chopped thyme. Pour most of the browned butter into the potatoes and stir, reserving some to spoon on top. Taste and season with salt.
Recipe Notes
Serve the potatoes warm, topped with the remaining browned butter, whole sage leaves and thyme sprigs.