Mashed Potatoes (Brown Butter)

We didn't think mashed potatoes could get any better. We were wrong. No one is ready for how good these creamy and buttery mashed potatoes are. It’s the beauty of two simple ingredients coming together to transform everyone’s favourite Thanksgiving side dish. This mashed potato recipe takes it up a notch by browning butter with sage leaves to infuse the already nutty and delicious brown butter with sage’s aroma and flavour. The fun doesn’t stop there. Half-and-half and sour cream are stirred into the potatoes alongside the brown butter for rich and luscious results. Bonus: The sage leaves crisp up as the butter browns, which makes for a stunning garnish.

4 lb Yukon Gold potatoes, scrubbed, peeled, and cut into 1-to-1 ½-in cubes (about 13 cups)
12 Tbsp. (1 ½ sticks) unsalted butter
1 cup half-and-half cream
1 cup sour cream, buttermilk or crème fraîche, at room temperature
2 ½ tsp. kosher salt

Place potatoes in a large pot. Add enough cold water to cover potatoes by 2”; generously season water with salt. Bring to a boil over medium-high. Reduce heat to medium and cook at a gentle boil, stirring occasionally, until potatoes are fork-tender, 20-30 minutes. Drain potatoes in a colander, reserving pot.

Melt butter in a small saucepan over medium. Cook, stirring often, until butter smells nutty and is speckled with golden brown flecks, 4-8 minutes. Immediately pour brown butter into a heatproof measuring cup with a spout.

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Add half-and-half to reserved pot. Use a ricer or food mill to mash potatoes into pot. Stir most of brown butter into potato mixture, reserving about 2 Tbsp. in measuring cup. Add sour cream and salt to potatoes, stirring until well combined. Season with more salt, if desired. Serve topped with reserved brown butter.