* 4 Russet potatoes * 3 garlic cloves * 1 tablespoon chicken base * 6 tablespoons butter * 1/2 cup heavy cream * 1/3 cup reserved cooking broth * 6-10 sage leaves * Salt and pepper to taste
**Instructions:**
1. Start by placing a large pot of water on to boil. Then, wash, peel, and chop into 1-inch cubes. 2. Once the water is boiling add 1-1 1/2 tablespoons of salt and 1 tablespoon of chicken base. Mix until dissolved. 3. Bring the water down to a simmer and add in the cubed potatoes and garlic cloves. Cook for 10-15 minutes or until fork tender. 4. While the potatoes cook, make the sage butter by heating a small sauce pot over medium heat (medium-low if you’re using gas or your stove runs hot). Add in the butter melt, and once it reaches a golden brown color, add in the sage leaves a few at a time for about 5-10 seconds (they should sputter as soon as you put them in). Lay them on a towel to dry and quickly remove the butter from the heat. Pour into a heat-proof ramekin if you think it’s starting to burn. 5. Once the potatoes are cooked, reserve 1/3 cup of the cooking liquid and strain the potatoes. Add them back into the pot and pour in the butter and cream. 6. Mash with a potato masher or mix with a hand mixer (I normally go the mixer route as it results in a smoother consistency). 7. Salt and pepper to taste, and enjoy!
fusiondesigner
Get in my belly
Conscientiousmoron
Great styling.
katienoyes
But when does the garlic go in? It doesn’t say
Danishur24
Ok Gordon Ramsay
mccarthysaid
Lovely presentation
serg_vw
Looks great. Do you eat the sage leaves that are plated on top?
FlowerPower225
Presentation is 👌
Rammegood69
Yummy🤤
alex_tits232
‘
tobyrubble
Nice spoon
shushyum
Possibly the loveliest presentation of mashed potatoes in the history of mashed potatoes 🤍✨
RryRvnn
I just made these with dinner—absolutely fuckin’ incredible. Almost worth crying over.
13 Comments
**Recipe Link:** [https://sowthetable.com/garlic-mashed-potatoes-with-sage-butter/](https://sowthetable.com/garlic-mashed-potatoes-with-sage-butter/)
**Ingredients:**
* 4 Russet potatoes
* 3 garlic cloves
* 1 tablespoon chicken base
* 6 tablespoons butter
* 1/2 cup heavy cream
* 1/3 cup reserved cooking broth
* 6-10 sage leaves
* Salt and pepper to taste
**Instructions:**
1. Start by placing a large pot of water on to boil. Then, wash, peel, and chop into 1-inch cubes.
2. Once the water is boiling add 1-1 1/2 tablespoons of salt and 1 tablespoon of chicken base. Mix until dissolved.
3. Bring the water down to a simmer and add in the cubed potatoes and garlic cloves. Cook for 10-15 minutes or until fork tender.
4. While the potatoes cook, make the sage butter by heating a small sauce pot over medium heat (medium-low if you’re using gas or your stove runs hot). Add in the butter melt, and once it reaches a golden brown color, add in the sage leaves a few at a time for about 5-10 seconds (they should sputter as soon as you put them in). Lay them on a towel to dry and quickly remove the butter from the heat. Pour into a heat-proof ramekin if you think it’s starting to burn.
5. Once the potatoes are cooked, reserve 1/3 cup of the cooking liquid and strain the potatoes. Add them back into the pot and pour in the butter and cream.
6. Mash with a potato masher or mix with a hand mixer (I normally go the mixer route as it results in a smoother consistency).
7. Salt and pepper to taste, and enjoy!
Get in my belly
Great styling.
But when does the garlic go in? It doesn’t say
Ok Gordon Ramsay
Lovely presentation
Looks great. Do you eat the sage leaves that are plated on top?
Presentation is 👌
Yummy🤤
‘
Nice spoon
Possibly the loveliest presentation of mashed potatoes in the history of mashed potatoes 🤍✨
I just made these with dinner—absolutely fuckin’ incredible. Almost worth crying over.