Mashed Potatoes With Horseradish And Sage Brown Butter

1. 1

   In a large pot, add red potatoes and 1/2 teaspoon of salt. Cover and bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Drain and return to pot.

2. 2

   In a small saucepan, melt better. Add sage leaves and cook over medium-high heat until butter starts to turn brown. Remove from heat immediately and remove large sage leaves from butter.

3. 3

   Pour browned sage butter and mash potatoes with a masher or large spoon. Add sour cream, horseradish, heavy cream, pepper and remaining salt to potatoes. Mix to combine. Add cooking water or more heavy cream if potatoes seem dry.

4. 4

   Serve with a garnish of sage leaves.

* Per serving · 4 servings · Values may vary.

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