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Creamy Brown Butter Sage Mashed Potatoes with Crispy Shallots

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These creamy brown butter sage mashed potatoes with crispy shallots are rich but not heavy, elegant but totally doable on a weeknight. The nutty brown butter, fragrant sage, and crunchy shallots transform simple potatoes into a show-stopping side dish perfect for holidays or cozy dinners.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes (about 6 medium), peeled and quartered
  • 4 tablespoons unsalted butter, softened and cut into small pieces
  • ½ cup whole milk, warmed
  • 1 teaspoon salt, plus more for cooking water
  • ¼ teaspoon black pepper, freshly ground
  • Optional: ¼ cup sour cream or cream cheese
  • 4 tablespoons unsalted butter (for brown butter sauce)
  • 10–12 fresh sage leaves, whole or roughly chopped
  • ¼ teaspoon salt (for brown butter sauce)
  • 2 large shallots, thinly sliced into rings
  • ¼ cup all-purpose flour (or rice flour for gluten-free)
  • ½ cup vegetable or canola oil (for frying)
  • ¼ teaspoon salt (for crispy shallots)

Instructions

  1. Peel the potatoes and cut into even 1-inch chunks. Place in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until fork-tender. Drain in a colander and let sit for 2-3 minutes to steam off excess moisture.
  2. Return drained potatoes to the pot (off heat). Rice or mash until smooth. Add 4 tablespoons softened butter, cut into pieces, and stir gently until melted. Pour in ½ cup warm milk and stir until combined. Season with 1 teaspoon salt and ¼ teaspoon pepper. Cover and set aside.
  3. While potatoes cook, thinly slice shallots into rings. In a medium skillet, heat ½ cup vegetable oil over medium heat. Toss shallot rings in ¼ cup flour until lightly coated, shaking off excess. Fry in batches for 2-3 minutes until golden brown and crispy. Transfer to paper towel-lined plate and sprinkle with ¼ teaspoon salt immediately.
  4. In a small skillet, melt 4 tablespoons butter over medium heat. Swirl occasionally. After 2-3 minutes, butter will foam and turn golden. When it smells nutty and milk solids turn amber (about 4-5 minutes total), add sage leaves. Cook for 30 seconds until sizzling and crisp. Remove from heat immediately.
  5. Spoon mashed potatoes into a serving bowl. Pour brown butter and sage over the top, scraping out browned bits from the pan. Sprinkle crispy shallots generously over everything. Serve immediately while shallots are crunchy and butter is warm.

Notes

Don’t overwork the potatoes or they’ll become gluey. Use a ricer for smoothest texture. Warm the milk before adding to keep potatoes hot. Watch brown butter carefully as it can burn quickly. Fry shallots in small batches to ensure crispiness. Make mashed potatoes up to 2 days ahead; reheat gently with a splash of milk. Crispy shallots are best fresh but can be made a few hours ahead and stored in an airtight container.

Nutrition

Keywords: mashed potatoes, brown butter, sage, crispy shallots, Thanksgiving side dish, holiday potatoes, creamy potatoes, comfort food

Find it online: https://evabake.com/creamy-brown-butter-sage-mashed-potatoes-with-crispy-shallots/