Ingredients
- 3 lbs russet potatoes, peeled and cubed
- 1 cup unsalted butter
- 8–10 fresh sage leaves
- 1 cup whole milk
- ½ cup sour cream
- 1 tsp salt
- ½ tsp black pepper
Optional Ingredients
- Chives
- Garlic Powder
- Reserved Brown Sugar
Instructions
- Add potatoes to a large pot, cover with cold water, season with salt, and bring to a boil. Cook 15–18 minutes until fork-tender.
- While potatoes cook, melt butter in a small pan over medium heat. Add sage leaves and cook until butter turns golden and nutty. Remove sage and set aside.
- Warm milk in a separate saucepan (don’t boil).
- Drain potatoes and return them to the pot. Let steam for 1–2 minutes.
- Mash potatoes with brown butter, sour cream, and warm milk.
- Season with salt and pepper, garnish with crispy sage and a drizzle of brown butter.