Browned Butter Garlic & Herb Mashed Potatoes for a Few

Ingredients:

• 2 lb russet potatoes, cut into 1” cubes

• 1 sprig fresh sage

• 1 sprig fresh rosemary

• 12 T unsalted butter (1 1/2 sticks), divided

• 4 garlic cloves, minced

• 1/2 c heavy cream

• 1/2 c whole milk

• 1/2 t salt

• 1/2 t pepper

• 1 T fresh rosemary, chopped

• 1 T fresh thyme, chopped

• 1 T fresh sage, chopped

Directions:

1. Add potatoes, sage sprig, and rosemary sprig to a large stockpot and cover with cold water, making sure there is about 1/2” of water above the potatoes. Bring to a boil over medium-high heat and continue to boil for 20-25 minutes, until potatoes are soft and crumble if squished.

2. Remove the sage and rosemary sprigs and drain, then transfer to a small bowl or leave the potatoes in the strainer.

3. Meanwhile, in the same stockpot, reduce the heat to medium. Melt 8 T of butter (1 stick), stirring the whole time. Once it’s melted and as you continue to stir, the butter will begin to foam and turn golden brown. It should smell like toffee. At this point, you have browned the butter. Reduce heat to medium-low.

4. Continue stirring and add the minced garlic, allowing it to brown for only 5-10 seconds. Add the potatoes back to the stockpot and stir together to avoid garlic burning. Using a potato masher, mash the potatoes to your desired consistency.

5. Add heavy cream, whole milk, salt, pepper, and herbs and mix together until fully combined.

6. Remove from heat and transfer to your serving bowl.*

7. In a small saucepan, brown the remaining butter. You can set this aside for later if you’re not serving this immediately, or you can go ahead and drizzle on top of the potatoes once they’re in the serving bowl.

Enjoy!!

Notes:

• If you aren’t serving immediately you can leave the mashed potatoes in the stockpot so it’s easier to warm them up later.