Recipe by Adam Pearson and photography by Matt Armendariz
Prep time 20
Cook time 20
1.4 kilograms russet potatoes, cleaned, peeled, and cut into 2.5cm pieces
4 cloves garlic, smashed
2 teaspoons kosher salt, divided
1 teaspoon freshly cracked black pepper
120-240ml whole milk
120ml sour cream
115g unsalted butter, cut into cubes
115g unsalted butter to brown
Handful of fresh sage leaves
Place the potatoes, garlic, and 1 teaspoon of salt in a large pot. Cover with water by about 5 centimeters.
Bring to a boil over medium-high heat and let it boil for approximately 15 minutes or until the potatoes are soft when pierced with a knife.
Drain the potatoes and return them to the pot.
Stir in the remaining salt, black pepper, 120ml of the milk, sour cream, and butter. Use a hand blender or potato masher to process until smooth and creamy. Adjust the consistency with more milk if necessary.
In a small stainless steel skillet, melt the butter over medium-low heat. It will melt first, then foam, and eventually start to turn brown and smell nutty. Keep a close eye on it, stirring often. Once the butter is golden brown, add the sage leaves and cook until they become crisp. Remove the sage from the heat carefully.
Transfer the mashed potatoes to a serving bowl and drizzle with the browned butter. Garnish with the crispy sage leaves.