We didn’t think mashed potatoes could get any better.
Greg Dupree
No one is ready for how good these creamy and buttery mashed potatoes are.
Its the beauty of two simple ingredients coming together to transform everyones favoriteThanksgiving side dish.
Photo:Greg Dupree
The fun doesnt stop there.
Half-and-half and sour cream are stirred into the potatoes alongside the brown butter for rich and luscious results.
Bonus: The sage leaves crisp up as the butter browns, which makes for a stunning garnish.
To peel or not to peel?
If youre using a ricer or food mill to mash potatoes, theres no need to peel them.
If youre using a hand-held potato masher, peel potatoes before boiling.
Add enough cold water to cover potatoes by 2 inches; generously season water with salt.
Bring to a boil over medium-high.
Drain potatoes in a colander, reserving pot.
Melt butter in a small saucepan over medium.
Immediately pour brown butter into a heatproof measuring cup with a spout.
Add half-and-half to reserved pot.
Use a ricer or food mill to mash potatoes into pot.
Stir most of brown butter into potato mixture, reserving about 2 tablespoons in measuring cup.
Add sour cream and salt to potatoes, stirring until well combined.
Season with more salt, if desired.
Serve topped with reserved brown butter.
2,000 calories a day is used for general nutrition advice.
