Crushed Golden Potatoes in Sage-Brown Butter

This recipe is from Good Housekeeping. It looks like a new and interesting way to serve up potatoes- something I'm always looking for! Great for holidays with the family as it makes a lot of potatoes. I want to try these with red or new potatoes as well, and keep their skins on- yum!

• Ready In: 40 mins
• Serves: 16

Ingredients

• 4  lbs yellow potatoes, peeled and cut into 2 inch cubes
• 3⁄4 cup butter, cut into cubes
• 1⁄4 cup fresh sage, chopped. Plus more for garnish, if desired.
• 1⁄2 cup milk
• 2  teaspoons salt
• 1⁄2 teaspoon pepper

Directions

1. 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.
2. 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.
3. 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.
4. Spoon potatoes into large serving bowl; garnish with sage leaves.