Mascarpone Mashed Potatoes with Sage Browned Butter

Ingredients:

    3 lbs potatoes, peeled and cut into cubes

    8 ounces mascarpone cheese, softened at room temperature

    1/2 cup milk (I used 2%)

    2 tsp. salt

    1 tsp. black pepper

    1/2 cup (8 tablespoons) unsalted butter, cubed and at room temperature

    2 small bunches fresh sage

Instructions:

1.and turn down the heat to maintain a simmer. Cook the potatoes, uncovered, until they are soft and can be easily pierced with a small pairing knife, about 20-25 minutes. Drain the potatoes and then immediately add them back to the still hot pot (the helps to evaporate any excess water).

2.Add the mascarpone cheese, milk, salt and pepper to the potatoes. Then mash with a large wooden spoon, incorporating the other ingredients as you do so. If you want a smoother mashed potato, you can use a hand mixer. Cover to keep warm and set aside.

3.Make the browned butter. In a medium-large saucepan, melt the butter over medium heat. Once it’s almost completely melted, add the sage. Continue to cook the butter, whisking frequently, until it foams and starts to turn brown and smell nutty, about 2-3 minutes. Remove from the heat. Using a pair of tongs, carefully remove and discard the sage. Note: if you want to use some of the sage, you can chop a few of the leaves and stir them into the mashed potatoes.

4.Add all but a couple tablespoons of the browned butter to the mashed potatoes, stirring to combine. Transfer the mashed potatoes to a serving dish. Then drizzle the remaining browned butter over top of the mashed potatoes. Serve immediately. 

Notes:

1. I like to use Yukon gold potatoes. I find their texture and flavor to be better than russet potatoes.