Brown Butter Mashed Potatoes
- 12 Tbs. (1 1/2 sticks) unsalted butter
- 10 to 12 fresh sage leaves
- Salt and freshly ground pepper, to taste
- 3 lb. small Yukon Gold potatoes, skins on and
- 3/4 cup milk
Put the potatoes and 1 Tbs. salt in a large saucepan and add water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.
Meanwhile, in a small saucepan over low heat, combine the remaining 4 Tbs. (1/2 stick) butter and the milk and heat until the butter melts and the mixture is hot, about 8 minutes.
Set a potato ricer over a large bowl and pass the potatoes through in batches, removing the skins from the ricer as needed. Using a silicone spatula, fold in the milk mixture and 4 to 5 Tbs. of the brown butter until smooth. Season with salt and pepper.
Transfer the potatoes to a serving dish. Garnish with the sage leaves and drizzle with the remaining brown butter. Serve immediately. Serves 8 to 10.