Mashed Potatoes with Brown Butter, Goat Cheese, and Sage

Creamy mashed Yukon gold potatoes with goat cheese, sage, and here's the best part—BROWN BUTTER! So incredibly good. Brown butter makes those potatoes taste like heaven.

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

Ingredients

  • 1 1/2 pounds yukon gold potatoes, peeled and quartered
  • 1 teaspoon salt
  • 3 Tbsp butter
  • 1 teaspoon chopped fresh sage
  • 4 ounces goat cheese
  • 3 Tbsp milk
  • Pepper

Method

1 Boil the potatoes: 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 lower the heat and simmer for 15-20 minutes or until a fork easily pierces the potatoes.

Drain the water from the potatoes.

2 Brown the butter: Place the butter in a small saucepan over low heat. (Use a stainless steel saucepan so you can see the butter browning.) Let the butter melt and continue to watch it as it cooks. The butter will foam for a bit and then calm down.

After a few minutes, flecks of brown will appear at the bottom of the pan. When you see this, and the melted butter takes on a nutty aroma, take it off the heat. (See How to Brown Butter.)

3 Add sage and pour over potatoes: Add the chopped sage to the butter (it may cause some foaming). Pour over the potatoes.

4 Add the goat cheese 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.