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


Recipe Summary

1 hr 10 mins
35 mins


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

1/2 cup
169 calories; protein 4.2g; carbohydrates 22.1g; dietary fiber 1.5g; sugars 1.9g; fat 7.6g; saturated fat 4.7g; cholesterol 20.8mg; vitamin a iu 288.1IU; vitamin c 6.9mg; folate 18.4mcg; calcium 53mg; iron 1mg; magnesium 30mg; potassium 518.5mg; sodium 250.8mg; thiamin 0.1mg.

1 1/2 fat, 1 starch