Mashed Potatoes With Horseradish And Sage Brown Butter - red potatoes

Method

• In a large pot, add red potatoes and 1/2 teaspoon of salt. Cover and bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Drain and return to pot.
• In a small saucepan, melt better. Add sage leaves and cook over medium-high heat until butter starts to turn brown. Remove from heat immediately and remove large sage leaves from butter.
• Pour browned sage butter and mash potatoes with a masher or large spoon. Add sour cream, horseradish, heavy cream, pepper and remaining salt to potatoes. Mix to combine. Add cooking water or more heavy cream if potatoes seem dry.
• Serve with a garnish of sage leaves.