Mashed Potatoes with Brown Butter, Goat Cheese, and Sage

Guest author Garrett and I made these mashed potatoes the other day. So good! ~Elise

The story of my first Thanksgiving away from home is one I tell with pride. Sure, we all have epic disasters in the kitchen and Thanksgiving horror stories to tell, but mine is epic. The dinner was a wreck: the cornbread burned, the turkey was frozen inside, the green bean casserole was served as a soup, the bacon for the stuffing caught fire, I forgot to add sugar to the cranberry sauce, and my roommate exploded a pie in an aluminum pie plate in the microwave. In total we set off the fire alarm three times. Picking over the wreckage we were somehow able to glean enough food for an actual meal but the experience had jarred for us all.

Still, one dish came out perfectly – the mashed potatoes. Not regular mashed potatoes, but loaded with salty goat cheese and mellow bits of sage mashed potaotes. Dreamy and creamy, they were the biggest (and only) hit of the night.

Many years later and I’ve tinkered the recipe with Elise. We took out the cream in lieu of more goat cheese and added browned butter to the mix. The result is the smoothest potatoes you’ve ever had with a nutty, earthy flavor. It’s a dish that can save any Thanksgiving dinner.

Mashed Potatoes with Brown Butter, Goat Cheese, and Sage Recipe

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4


  • 1.5 lbs. yukon gold potatoes, peeled and quartered
  • 1/2 teaspoon of salt
  • 3 tablespoons of butter
  • 3 tablespoons of milk
  • 1 teaspoon of chopped fresh sage
  • 4 ounces of goat cheese chevre


1 Place the potatoes and salt in a pot and fill the pot with cold water until the potatoes are covered. Bring to a boil over high heat, then bring the heat down to low and simmer for 15-20 minutes or until a fork easily pierces the potatoes. Drain the water from the potatoes.

2 Place the butter in a small saucepan over low heat and brown the butter. The butter will foam for a bit before calming down. When the butter turns to a light amber color watch for it to turn to a nutty brown (this can happen very quickly). Immediately take off heat. Add the chopped sage to the butter (it may cause some foaming). Pour over the potatoes.

3 Add the goat cheese chevre, and milk and mash the potatoes with a potato masher until smooth and all ingredients are well incorporated. Salt and pepper to taste and serve immediately.

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Showing 4 of 12 Comments

  • Estela @ Weekly Bite

    Wow! What a story! I’ve definitely had my share of Thanksgiving disasters! Once I made mashed potatoes so salty nobody could eat them. Apparently I had so much going on I triple salted the potatoes without realizing. Great recipe! Cheese and mashed potatoes is my favorite combo :)

  • Seth @ Boy Meets Food

    LOL. One or two of those types of disasters in a big meal is a slight embarrassment, but when it is almost every dish, that is one of those nights that is just begging for pizza! I am pretty sure all of us who experiment with creating new recipes have seen our share of failed, inedible disasters. I feel for you (and totally know how it feels), but hey at least one good thing came from that night…

    I have been experimenting with browned butter in things ever since I started making the Spaghetti Factory’s Mizithra Pasta. I have tried it in mashed cauliflower, over boiled veggies, and saw someone use it in Rice Crispy Treats (can’t wait to try that one).

  • Megan

    I’m also wondering if these would be okay to make in advance and reheat, or keep them warm in a slow cooker?


    Treat them as your would any other mashed potatoes. Should be fine if you want to reheat them later. ~Garrett

  • Keron

    I make something very similar to this, but add caramelized leeks and garlic. I love the idea of adding brown butter. Yumm…..

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