Categories: Sides

Ingredients

• 2 1/2 lbs. russet potatoes, peeled and cut into 2-inch chunks
• 2 bay leaves
• 6 tbsp. unsalted butter, divided
• 3 garlic cloves, smashed
• 10 fresh sage leaves
• 2/3 cup milk, warmed
• 1/2 cup plain Greek yogurt
• 1 tsp salt

Directions

1. 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 bay leaves) and return the potatoes to the pot. Cover to keep warm.

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

3. Mash the potatoes with a potato masher and transfer them to a stand mixer fitted with the whisk attachment. Whip until smooth, about 30 seconds. Add 4 tbsp. of the browned butter, milk, yogurt and salt; whip just until fluffy, about 1 minute.

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

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