Imagine a side dish so creamy, so indulgent, that it transforms an ordinary meal into an extraordinary culinary experience. Our Baked Mashed Potatoes with Sage Butter are not just another potato recipe – they're a gourmet journey that combines the rustic comfort of perfectly mashed potatoes with the elegant, aromatic touch of fresh sage. Get ready to elevate your dinner game and impress everyone at your table with this irresistible, restaurant-quality dish that's surprisingly simple to make!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with butter or cooking spray.
- Place the peeled and cubed potatoes in a large pot of cold, salted water. Bring the water to a boil over high heat and cook the potatoes for 15-20 minutes, or until they are tender and can be easily pierced with a fork.
- Drain the potatoes in a colander and return them to the pot. Allow them to steam dry for 1-2 minutes to remove excess moisture.
- Add the butter and milk to the potatoes. Using a potato masher or electric mixer, mash the potatoes until smooth and creamy. Be careful not to overmix, which can make the potatoes gluey.
- Stir in the grated Parmesan cheese, chopped fresh sage, salt, and pepper. Mix until all ingredients are well combined.
- Transfer the mashed potatoes to the prepared baking dish, spreading them evenly with a spatula.
- For extra richness, dot the top of the potatoes with small pieces of additional butter.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and slightly crispy.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with additional fresh sage leaves if desired.
Tips
- Choose the right potatoes: Opt for starchy varieties like Russet or Yukon Gold for the creamiest texture.
- Salt your potato water: Add salt to the boiling water to ensure the potatoes are seasoned from the inside out.
- Avoid overworking the potatoes: Mash just until smooth to prevent a gluey consistency. Overmixing can break down the potato starches and create a paste-like texture.
- Warm your milk and butter: Slightly warm milk and butter help them incorporate more smoothly into the potatoes.
- For extra richness, consider adding a dollop of sour cream or cream cheese along with the milk.
- Let the potatoes rest after baking: The 5-minute resting time allows the top to crisp up and the flavors to settle.
- Fresh sage makes a huge difference – if possible, use fresh sage leaves instead of dried for a more vibrant, aromatic flavor.
- For a crispy top, you can briefly broil the potatoes for 2-3 minutes at the end of baking, watching carefully to prevent burning.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 32g
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
