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. Source: EatingWell Magazine, December 2019

Amy Thielen


Ingredient Checklist


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.

  • 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

169 calories; 7.6 g total fat; 4.7 g saturated fat; 21 mg cholesterol; 251 mg sodium. 519 mg potassium; 22.1 g carbohydrates; 1.5 g fiber; 2 g sugar; 4.2 g protein; 288 IU vitamin a iu; 7 mg vitamin c; 18 mcg folate; 53 mg calcium; 1 mg iron; 30 mg magnesium;