Thanksgiving Mashed Potatoes with Brown Butter & Sage | Grounded Kitchen

Good mashed potatoes don't need much. The right potatoes, plenty of butter, warm cream, and enough seasoning can turn a humble side dish into one of the most anticipated parts of Thanksgiving dinner. These mashed potatoes take that classic combination one step further with brown butter and fresh sage. The butter is gently cooked until its milk solids turn golden and nutty, then infused with sage before being folded into fluffy Yukon Gold potatoes. The result is rich without being heavy, deeply savoury, and creamy enough to catch every drop of Thanksgiving gravy. For the smoothest potatoes, avoid overworking them once they're cooked. A potato ricer or food mill produces the best texture, but a traditional masher works beautifully too. Ingredients 2½ kg (5½ lb) Yukon Gold potatoes ¾ cup unsalted butter 8–10 fresh sage leaves ¾ cup heavy cream ½ cup whole milk 2½ teaspoons kosher salt, plus more for the cooking water ½ teaspoon freshly ground black pepper For Finishing 1–2 tablespoons warm cream, if needed 2–3 fresh sage leaves 1 tablespoon browned butter, reserved from the recipe Method 1. Prepare the Potatoes Peel the potatoes and cut them into evenly sized pieces, approximately 1½–2 inches. Place them in a large pot and cover with cold water by about an inch. Generously salt the water. Starting the potatoes in cold, salted water allows them to cook evenly from the centre outward and seasons them as they cook. 2. Cook Until Tender Bring the water to a gentle boil over medium-high heat, then reduce the heat slightly and maintain a steady simmer. Cook for approximately 15–20 minutes, or until the potatoes can be pierced easily with a fork. Do not let them become waterlogged or fall apart. Drain the potatoes thoroughly. Return the empty pot to the stovetop over low heat and return the drained potatoes to the pot for 1–2 minutes, gently shaking the pot occasionally. This allows excess moisture to evaporate and gives you fluffier mashed potatoes. 3. Brown the Butter While the potatoes cook, place the butter in a small saucepan over medium heat. Add the sage leaves. Melt the butter, stirring occasionally, until it begins to foam. Continue cooking until the milk solids at the bottom of the pan turn golden brown and the butter smells nutty and toasted. This usually takes 4–6 minutes. Remove from the heat immediately so the butter doesn't continue cooking. Remove the sage leaves and reserve a tablespoon of the browned butter for finishing. 4. Warm the Dairy Place the cream and milk in a small saucepan. Warm gently over low heat until steaming but do not boil. Warm dairy incorporates much more easily into the potatoes than cold cream or milk. 5. Mash the Potatoes For exceptionally smooth potatoes, pass the cooked potatoes through a potato ricer or food mill directly into the warm pot. If using a potato masher, mash gently until most of the large lumps are gone. Do not use a food processor or blender. The aggressive mixing releases too much starch and can turn the potatoes gluey. 6. Add the Butter and Cream Pour the warm browned butter into the potatoes and gently fold to combine. Gradually add the warm cream mixture, stirring gently after each addition. You may not need every drop of the cream mixture — stop when the potatoes reach the consistency you like. Season with the salt and black pepper. Taste and adjust the seasoning. Potatoes need more salt than you might expect, particularly when served alongside turkey and other richly flavoured dishes. 7. Finish Transfer the potatoes to a warm serving bowl. Make a shallow swirl across the top with the back of a spoon. Drizzle with the reserved browned butter and scatter a few fresh sage leaves over the top. Serve immediately. Grounded Kitchen Secrets Choose Yukon Golds. Their naturally buttery texture and moderate starch content make them particularly good for creamy mashed potatoes. Start with cold water. Adding potatoes to already-boiling water can leave the outside overcooked before the centre becomes tender. Dry the potatoes after boiling. That brief return to the warm pot is one of the simplest ways to prevent watery mashed potatoes. Warm your dairy. Cold cream cools the potatoes and makes it harder to incorporate the fat smoothly. Brown the butter carefully. You're looking for golden-brown milk solids and a toasted, nutty aroma. Once it reaches that point, remove it from the heat. Don't overmix. Mash or rice the potatoes until smooth, then fold in the butter and cream just until combined. Make-Ahead Thanksgiving Tip Mashed potatoes can be prepared up to 2 hours before serving. Transfer them to a heatproof bowl, cover, and keep warm over a pot of barely simmering water, stirring occasionally. If they begin to tighten, fold in a splash of warm cream just before serving. For larger Thanksgiving gatherings, they can also be kept warm in a slow cooker on the warm setting. Avoid prolonged high heat, which can dry the potatoes. If Your Potatoes Are Too Thick Don't add cold milk or cream. Warm a little extra cream and fold it in gradually until the potatoes loosen to the desired consistency. If Your Potatoes Taste Flat They probably need more salt. Because potatoes contain a lot of water and starch, seasoning can disappear into them. Add salt gradually, tasting as you go. A small amount of additional browned butter can also deepen the flavour without making them overly rich. Serving Suggestions These potatoes belong beside the centrepiece of the Thanksgiving table. Serve them with: Maple-Herb Roast Turkey Rich Turkey Gravy Classic Canadian Thanksgiving Stuffing Fresh Cranberry-Orange Sauce Maple-Roasted Root Vegetables Roasted Brussels Sprouts And if you're lucky enough to have leftovers, spoon them into a hot skillet the next day and let them develop a golden crust before serving with a fried egg. The Grounded Kitchen Thanksgiving Table This recipe is #2 in our Canadian Thanksgiving Collection—a collection of classic Thanksgiving recipes with a distinctly Canadian harvest-season character.

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