Recipe by Adam Pearson and photography by Matt Armendariz
Prep time 20
Cook time 20
3 pounds russet potatoes, cleaned, peeled and cut into 1 inch pieces
4 cloves garlic, smashed
2 teaspoons kosher salt, divided
1 teaspoon freshly cracked black pepper
1/2 - 1 cup whole milk
1/2 cup sour cream
1 stick (1/2 cup) unsalted butter, cut into pieces
1 stick (1/2 cup) unsalted butter to brown
Handful of fresh sage leaves
Place the potatoes, garlic and 1 teaspoon of the salt in a large pot and cover with water by about 2 inches.
Bring to a boil over medium high heat and allow to boil for a out 15 minutes or soft when pierced with a knife.
Drain the potatoes and return to the pot.
Stir in Salt, black pepper, 1/2 cup of the milk, sour cream and butter, with a hand blender or potato masher process until smooth and creamy. Adjust with more milk if needed.
In a small stainless steel skillet, melt the butter over medium-low heat. It will melt first, and then foam. After it foams, it will start to turn brown and smell nutty. Watch closely and stir often. As soon as the butter is golden brown toss in the sage and cook until crisp, remove from the heat and carefully remove the sage.
Transfer mashed potatoes to a serving bowl and drizzle with browned butter and garnish with the sage.