yellow potatoes, peeled and cut into 2 inch cubes
butter, cut into cubes
fresh sage, chopped. Plus more for garnish, if desired.
- 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.