Russets are the creamiest, best potatoes for mashed potatoes. A drizzle of browned butter on top adds a nutty flavor that mingles nicely with tangy yogurt and fragrant sage.

Amy Thielen
Source: EatingWell Magazine, December 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes and bay leaves in a large pot and cover with 2 inches of cold water. Bring to a simmer. Cover and cook until the potatoes are tender when pierced with a fork, about 30 minutes. Drain (discard the bay leaves) and return the potatoes to the pot. Cover to keep warm.

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  • Meanwhile, cook 2 tablespoons butter and garlic in a medium skillet over medium heat, stirring often, until the garlic is golden, 1 to 2 minutes. Add the remaining 4 tablespoons butter and sage. Cook, stirring occasionally, until the butter is light golden at the edges and the sage is crisp, 4 to 5 minutes. Remove from heat. Transfer the sage to a clean plate and discard the garlic (reserve the butter).

  • Mash the potatoes with a potato masher and transfer them to a stand mixer fitted with the whisk attachment (or a large bowl with an electric mixer). Whip until smooth, about 30 seconds. Add 4 tablespoons of the browned butter, milk, yogurt and salt; whip just until fluffy, about 1 minute.

  • Transfer the potatoes to a serving bowl. Drizzle with the remaining browned butter and top with the sage.

Nutrition Facts

168.9 calories; protein 4.2g 9% DV; carbohydrates 22.1g 7% DV; exchange other carbs 1.5; dietary fiber 1.5g 6% DV; sugars 1.9g; fat 7.6g 12% DV; saturated fat 4.7g 23% DV; cholesterol 20.8mg 7% DV; vitamin a iu 288.1IU 6% DV; vitamin c 6.9mg 12% DV; folate 18.4mcg 5% DV; calcium 53mg 5% DV; iron 1mg 6% DV; magnesium 30mg 11% DV; potassium 518.5mg 15% DV; sodium 250.8mg 10% DV; thiamin 0.1mg 11% DV.