Crushed Golden Potatoes in Sage-Brown Butter

1. 1

   In 5- to 6-quart sauce pot, place potatoes and enough water to cover; heat to boiling over high heat.

2. 2

   Reduce heat to low; cover and simmer 10 to 12 minutes or until potatoes are fork-tender.

3. 3

   Drain potatoes in colander.

4. 4

   In same sauce pot, melt butter over medium-high heat; cook 2 to 3 minutes longer or until butter browns, swirling pan frequently.

5. 5

   Add chopped sage and cook 1 minute, stirring.

6. 6

   Reduce heat to low.

7. 7

   Add milk, salt, pepper, and potatoes to butter in saucepot.

8. 8

   With potato masher, coarsely mash potatoes until well blended but still lumpy.

9. 9

   Spoon potatoes into large serving bowl; garnish with sage leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.