Cheesy Baked Sage Brown Butter Mashed Potatoes

Updated at: Thu, 21 Nov 2024 10:04:07 GMT

Step 1

Preheat oven to 400ºF. Grease a baking dish with butter.

Step 2

For the breadcrumbs, add butter to a small saucepan along with sage. Brown butter over medium low heat until butter is golden and sage is fried and crispy. Remove from heat.

Step 3

Transfer sage leaves to a paper towel to drain. Add 2 Tbsp of the browned butter to a small bowl and reserve the rest for the potatoes.

Step 4

Add the panko to the 2 Tbsp of browned butter with a pinch of salt and mix to combine. Mince the fried sage and mix that in as well. Set aside.

Step 5

For the potatoes, add potatoes and garlic to a large pot and cover with about 1 inch of water.

Step 6

Bring to a boil and then reduce to a gentle boil. Season with a good pinch of salt. Cook at a low gentle boil until potatoes are very tender, about 12-15 minutes. A fork should very easily go through the potato.

Step 7

While potatoes cook, add milk and cream to a small sauce pot. Bring to a simmer and keep warm over low heat.

Step 8

Once fork tender, drain potatoes very well. Rice potatoes and garlic through a ricer into the same pot you boiled the potatoes in (you can also use a regular potato masher). Pour in the warm milk mixture, along with the reserved brown butter.

Step 9

Add in both cheeses and stir to combine. Season with salt and pepper to taste.

Step 10

Pour potatoes into the prepared baking dish. Sprinkle with the reserved sage breadcrumbs and a touch more pecorino.

Step 11

Bake for 20 minutes. Broil until golden brown if needed.

Step 12

Serve topped with chives and more freshly cracked black pepper.

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