Saturday, February 26, 2011

Browned Butter Mashed Potatoes

The crispy sage leaves absolutely make this dish--do not skip out on them! The Greek yogurt gives it a touch of tanginess but not too much. I think we are all in agreement that these are the best mashed potatoes we have ever tasted!

Browned Butter Mashed Potatoes

Baking potatoes 1.5 lbs, diced
Unsalted butter ¼ cup
Sage leaves 12 fresh leaves
Whole milk ½ cup
Plain Greek yogurt ¼ cup plus 2 tbsp
Sea salt ¾ tsp
Freshly ground black pepper ¼ tsp

Put potatoes in a large pot and cover with cold water by half an inch.

Cover and bring to a boil over high heat. Boil until tender, about 15 minutes.

While the potatoes are cooking, heat the butter over medium-high heat in a medium skillet. When it begins to foam, add the sage leaves and gently fry until crisp, 2 to 3 minutes. Remove with a slotted spoon, place on a paper towel and reserve. Continue to cook the butter until it is golden brown and nutty, an additional two minutes. Remove from heat and reserve.

In a small saucepan, heat the milk over medium-high heat just until hot, careful that the milk does not boil. Remove from heat and reserve in a warm place.

Drain the potatoes and place them in a large bowl. Rice potatoes using potato ricer. Stir in milk, yogurt, salt, pepper, and brown butter, making sure to get all the dark butter solids.

Garnish with fried sage and serve.

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