Whipped Russet Potatoes with Sage Brown Butter

Original cookbook page 38

Russets yield the creamiest mashed potatoes. A drizzle of browned butter on top adds a nutty flavor that mingles nicely with tangy yogurt and fragrant sage.

Ingredients

• 2½ pounds russet potatoes, peeled and cut into 2-inch chunks
• 2 bay leaves
• 6 tablespoons (¾ stick) unsalted butter, divided
• 3 cloves garlic, smashed
• 10 fresh sage leaves
• ½ cup reduced-fat milk, warmed
• ⅓ cup low-fat plain Greek yogurt
• 1 teaspoon salt

Instructions

1. Place potatoes and bay leaves in a large pot and cover with 2 inches of cold water. Bring to a simmer. Cover and cook until the potatoes are tender when pierced with a fork, about 30 minutes. Drain (discard bay leaves) and return potatoes to pot. Cover to keep warm.
2. Meanwhile, cook 2 tablespoons butter and garlic in a medium skillet over medium heat, stirring often, until garlic is golden, 1 to 2 minutes. Add remaining 4 tablespoons butter and sage. Cook, stirring occasionally, until butter is light golden at edges and sage is crisp, 4 to 5 minutes. Remove from heat. Transfer sage to clean plate and discard garlic.
3. Mash potatoes with potato masher and transfer to stand mixer fitted with whisk attachment. Whip until smooth, about 30 seconds. Add 4 tablespoons of browned butter, milk, yogurt and salt; whip just until fluffy, about 1 minute.
4. Transfer potatoes to serving bowl. Drizzle with remaining browned butter and top with crisp sage.