Smashed red potatoes with sage brown butter

In this case the taters are more important than the meat

One simply can’t have steak without potatoes…

Red smashed potatoes with sage brown butter

  • 3 pounds red potatoes (unpeeled)
  • 4 tbsp butter (chopped into small pieces)
  • salt/pepper to taste
  • 1/2 cup (or more) milk
  • 4 sage leaves

Cook potatoes in salted boiling water until tender. Set aside and cover. In a skillet over medium heat, melt butter with sage leaves, stirring constantly. When the butter begins to foam, keep whisking. As soon as it turns brown take off heat and pour over hot potatoes. Discard sage leaves. Mash potatoes and add salt and pepper to taste. Pour in milk and mash to incorporate. Add more milk if needed to reach desired consistency. Serve immediately.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Sides and tagged , , . Bookmark the permalink.

65 Responses to Smashed red potatoes with sage brown butter

  1. Erin Renee says:

    You guys are mean. Teasing me with goodies like this. Yum!

  2. Kristy says:

    I LOVE sage brown butter. Love it. I haven’t tried it on potatoes before, but you know I will soon.

  3. peasepudding says:

    I love sage butter, we often have it one pasta with a little Parmesan, will have to try on mashed spuds now too :o)

  4. sallybr says:

    Great idea, the sage on potatoes… I also only used it for pasta sauces, mainly ravioli

    Gotta try this sometime…

  5. That butter sounds like the right answer

  6. A_Boleyn says:

    I love my mashed taters and these look very tasty. 🙂

  7. rutheh says:

    I always eat mashed potato first! I think it might be the ultimate comfort food.
    I used sage brown butter on mushroom ravioli.
    In fact believe it or not I grow sage out back near the kitchen porch. Don’t eat it though as our neighbor the chemistry professor says all the soil here in the city is too laden with lead. Guess I could get a container and haul some clean dirt in.

  8. I’ve taken to mashing with the skins on.. gotta be good for ya’.. Love the heated and browned milk with sage… :)mmmm

  9. TasteFood says:

    You had me with the sage brown butter – yum.

  10. nrhatch says:

    Smashed taters are YUMMY comfort food. 😀

  11. jo-lyn says:

    yeah you had me right up til the sage….not a big fan.

  12. Is it wrong to say that these mash potatoes look sexy? I mean they do lol. Maybe I’m still hungry since had a light dinner but these look amazing. Gotta save this recipe

  13. I love sage brown butter but have never tried it on potatoes before
    Maybe I’ll give it a go today

  14. Sage, what an excellent idea!
    🙂 Mandy

  15. Mel says:

    Yum! Though I often crave mashed potatoes more in winter (it’s so hot right now in NZ…) your photo and recipe are making me feel quite hungry!

  16. Tandy says:

    I don’t even need the steak 🙂

  17. Charles says:

    I love these – It’s hard to find sage in France in stores, unless you grow it yourself, but I often make a summery version with salt and just a dash of olive oil, crushing them with a fork to create a more knobbly texture. In french they call this type of “crushed” potato “pommes de terre écrasé” which always makes me laugh because the verb “écraser” also means “run over” 😀

  18. This looks divine…when we make pasta with burnt butter sage sauce, we let the sage leaves go all crispy and add them to the pasta. Do you think it would work to add the crunchy sage leaves to the mash?

  19. Carolyn Chan says:

    Oh wow this looks delicious.

  20. BrainRants says:

    Om nom nom. We loves us some carbs, and with sage butter no less…

  21. Sissi says:

    Sage butter sounds terrific. I always put nutmeg in my purée. Time to change!

  22. SimpleP says:

    Sage butter, that sounds delicious! Thinking of other things I could add that to in addition to potatoes.

  23. Kiki says:

    I’ve never had brown butter before, but I have a bunch of sage sitting in the fridge waiting to be processed. So no points for guessing what I’ll use them for now…

  24. Looks great!
    Try using your sage browned butter as a simple sauce for a sauteed white fish – even catfish! – and you’ll love it…

  25. ChgoJohn says:

    Great post! Just look at all the ways your commenters use brown butter! There’s a wealth of info gathered here in a post about mashed potatoes.

  26. Misk Cooks says:

    I’m polishing up my Christmas Wish List, and I’m wondering if I should include a potato ricer. Do you use one? What do you use to mash your studs?

  27. Joanne says:

    Brown butter is the best. But I have to say, I’d be tempted just to smother the potatoes with that sauce sitting next to it!

  28. Mama Lisa says:

    This looks wonderful!

  29. Yum..and the great thing abiout sage (mine at least) is that it just keeps growing all year round!

  30. Courtney says:

    Potatoes cooked any way make me happy – and new ways make me happier.

  31. I’ve never tried sage with mashed potatoes, but these with the sage browned butter make me want to!

  32. egg me on says:

    It’s called meat AND potatoes for reason … so you can eat great looking potatoes like these. Never thought of sage butter, but it sounds tasty.

  33. JamieAnne says:

    These potatoes look so good.

    I’m a skins on fan too.

  34. brown/herd butter and smashed potatoes…what more could a man want with his steak.

  35. spicegirlfla says:

    You had me on sage butter!! My sage plant is bursting and I love its flavors for winter cooking. Sounds simple and delicious, definitely my kind of side dish!

  36. Caroline says:

    We were clearly on the same wave length with the sage brown butter. Made some soup with it this weekend. I’m loving the idea of adding it to mashed potatoes though…I’m sure those were incredible!!

  37. I love sage brown butter! Caroline just posted a soup with it in it. We all must be on the same wavelength, since I made a pasta dish and used it as the sauce. So. Darn. Good!

  38. sage+brown butter+potatoes = DELICIOUS

  39. Sage and brown butter sound very luxurious and earthy in those fabulous looking mashed potatoes. YUM!

  40. Fox@n says:

    I love me some mash potatoes.

  41. zestybeandog says:

    simply delicious! 🙂

  42. I will make these tonight with our steak! Ritchey will love them!

  43. Fixed these for supper tonight with a good steak and Linda’s Broccoli Cranberry Slaw! So good!

  44. You are killing me! These sound so fantastic and what I would like right now…you always punch my taste-bud-buttons…yummmmmmmm.

  45. IamSimplyTia says:

    I am ALL over these potatoes! Yum!

  46. Eva Taylor says:

    YUM! I love brown butter and sage and in the potatoes must have been wonderful; but them anything with butter is!

  47. Totally agree! I also think one shouldn’t have potatoes without gravy, but that’s probably a discussion for another time.

  48. Okay, I’m a bit behind on reading posts. Darn made some mashed potatoes but made them the usual boring way with butter and salt however I did leave the skins on for some texture. I’ll have to try your version looks delicious!

  49. nancyc says:

    I love potatoes–never have made them with sage, but it sounds really good!

  50. These look absolutely delicious. I love the red potatoes as ‘mashed’ with the skins. A favorite around here. : )

  51. I could eat these right now. I make so many mashed potatoes when I have a family meal it is embarrassing and they eat them all.

  52. So few ingredients, so much perfection!!!

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