Categories: Sides

Ingredients

• 2 cups unsaled butter, cubed
• 2 sprigs fresh sage
• 5 lbs. baby red potatoes, washed, dried and diced
• 3 tsp kosher salt, divided
• 1 cup warm whole buttermilk
• 4 cloves roasted garlic, reserved from Apple and Onion Pork Roast recipe
• 1 tsp black pepper

Directions

1. In a medium skillet, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Add sage; fry until crisp, about 1 minute. Remove sage, and let drain on a paper towel. Pour brown butter into a small bowl; reserve.

2. In a large Dutch oven, bring potatoes, 1 tsp salt and water to cover to a boil over medium-high heat. Cook until potatoes are tender, about 12 minutes. Drain; return potatoes to pot. Cook over medium heat, stirring gently, until dry, about 2 minutes. Remove from heat.

3. Add half of browned butter, buttermilk, garlic, pepper and remaining 2 tsp salt to potatoes; mash with a potato masher until smooth. Drizzle with remaining browned butter and top with sage. Serve immediately.

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