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Ingredients
- 4 lbs yellow potatoes, peeled and cut into 2 inch cubes
- 34 cup butter, cut into cubes
- 14 cup fresh sage, chopped. Plus more for garnish, if desired.
- 12 cup milk
- 2 teaspoons salt
- 12 teaspoon pepper
Method
- In 5- to 6-quart sauce pot, place potatoes and enough water to cover; heat to boiling over high heat.
- Reduce heat to low; cover and simmer 10 to 12 minutes or until potatoes are fork-tender.
- Drain potatoes in colander.
- In same sauce pot, melt butter over medium-high heat; cook 2 to 3 minutes longer or until butter browns, swirling pan frequently.
- Add chopped sage and cook 1 minute, stirring.
- Reduce heat to low.
- Add milk, salt, pepper, and potatoes to butter in saucepot.
- With potato masher, coarsely mash potatoes until well blended but still lumpy.
- Spoon potatoes into large serving bowl; garnish with sage leaves.
