2 oz cream cheese, creme fraiche, or sour cream (optional but delicious)
about 1/4 cup whole milk or cream, or enough to reach desired consistency
black pepper to taste
Instructions
Wash potatoes with a bristle brush or stiff sponge to clean them. Combine 6-8 cups of water, 1/2 cup salt, and potatoes in a large pot and bring to a boil. Simmer over medium-high heat for about 15-20 minutes, or until a fork inserted into the potato slides easily through the entire potato.
While the potatoes are cooking, melt the butter in a small saucepan over medium-low heat. Add the sage leaves and let cook until leaves are crisp and the butter has both turned a rich brown and given off a nutty aroma. Pour into a bowl, leaves and all, and set aside.
Add a bit more oil to the pan and heat over medium heat. Add the minced garlic and saute until the garlic crisps and turns golden. Turn off the heat, remove the pan from heat and set aside.
When potatoes are ready, drain them, rinse the pot, and add potatoes back to the pot. Placing the pot over very low heat, mash the potatoes with a potato masher or, if you’re like me and have problems acquiring new kitchen tools, a large fork. Mashing them over low heat will allow extra moisture to escape (says The Pioneer Woman). (Note: For fluffier, lighter potatoes, press the potatoes through a potato ricer or food mill.)
Add most of the brown butter to the potatoes, reserving the sage leaves and a bit of butter for topping (if desired). Add the cream cheese, and half the minced garlic (reserving the rest for topping) and stir gently until incorporated.
Pour in milk, a few tablespoons at a time, stirring gently until the potatoes reach your desired consistency. I like them a bit sturdier, so I don’t add too much milk. Take care not to overmash, or the potatoes will turn gummy.
Season with black pepper to taste and salt, if needed. Top with remaining brown butter, sage leaves, and minced garlic. Serve!
Notes
If you’re using roasted garlic, you may want to omit the brown butter and sage and go with regular butter instead, as all three may be a bit overwhelming together.