We have to say it. Mashed potatoes just can't be beat. What's even better? Beautifully buttered, fluffy, sage mashed potatoes made right at home.

Ingredients

potatoes: Russet or Yukon Gold, 3 lbs.

butter: 5 tbsp, divided

sage: 4 large fresh leaves

whole milk: 1 cup

parmesan cheese: ½ cup, shredded

salt: 1 tsp

Instructions

Peel and quarter the potatoes, place them in a large pot, and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
Meanwhile, heat the butter in a medium saucepan over medium-low heat. Once melted, add the sage leaves and cook until the butter begins to brown, about 3-4 minutes. Remove the sage leaves and
Add the milk to the butter and bring them to a simmer. Turn off the heat and set aside.
Once the potatoes are cooked through, drain well. Mash the potatoes with a potato masher. Add the butter-cream mixture, Parmesan, and salt. Keep mashing until its smooth and no lumps remain.
Transfer the mashed potatoes to a serving platter, drizzle with the remaining butter, and garnish with finely chopped sage.

Recipe was originally posted on Apr 25, 2019 on Cooktoria