These Garlic Butter and Sage Mashed Potatoes are my new obsession. My whole family is in love with them, and I have made them multiple times this past month, including Christmas dinner. They are that good! The butter is lightly browned along with the garlic, and when you toast the fresh sage, the aroma that fills your kitchen is intoxicating.
Garlic Butter And Sage
The process is super easy, and they will be ready for dinner in no time. Peel and cut your potatoes into 1-inch pieces and toss into a pot with salted water. I love Yukon potatoes. The color is a pretty golden shade, and when mashed up, the texture is very creamy. Boil the potatoes until they are tender enough for a knife to go through, but also for the potatoes to slide off easily. If the potato stays on the blade when you hold it upside down, let boil for a few minutes more.
Mashing Your Potatoes
Once your potatoes have finished cooking, drain the water and put the flame on low. Do a rough mash with your potatoes before adding anything else. When you have nice large chunks, add 2 tablespoons of butter and milk and mash some more. I like my mashed potatoes smooth with just a bit of texture.
Cover the pot, so the potatoes don’t dry out while you work on the heavenly butter mixture. In a small saucepan over medium heat, add your butter, minced garlic, and fresh sage leaves. Unfortunately, you can not substitute with dried sage; the fresh leaves have so much more flavor. The garlic and butter will start to brown, and the sage leaves will begin to crisp. Remove from the heat and place just the sage leaves on a cutting board, give a quick dice and toss them back into the saucepan, mixing with the butter and garlic.
Give the mashed potatoes a few stirs and transfer them to your serving bowl. I like to drizzle the butter, garlic, and sage on the top for presentation, but give a quick blend when you are ready to enjoy these delicious Garlic Butter and Sage Mashed Potatoes.
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