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Lighter Brown Butter Sage Mashed Potatoes (Easy Side Dish)

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These Lighter Brown Butter Sage Mashed Potatoes are rich, creamy, and indulgent without being heavy. Made with Greek yogurt instead of heavy cream, they’re a healthier twist on a classic comfort food that’s perfect for weeknights or holiday feasts.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes (about 6 medium)
  • 4 tablespoons unsalted butter (½ stick)
  • 10–12 fresh sage leaves
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • ¼ cup whole milk (warmed)
  • 1½ teaspoons fine sea salt (plus more for boiling water)
  • ½ teaspoon freshly ground black pepper
  • Optional: flaky sea salt and extra crispy sage leaves for garnish

Instructions

  1. Prep the potatoes: Scrub Yukon Golds clean (no need to peel). Cut into uniform 1½-inch chunks.
  2. Boil the potatoes: Place chunks in a large pot, cover with cold water by 1 inch, and add a generous tablespoon of salt. Bring to a boil, then reduce to a simmer. Cook until a knife slides into the largest piece with no resistance, about 15-20 minutes.
  3. Drain and steam: Drain potatoes in a colander and let sit for 5 minutes to allow steam to escape. Meanwhile, warm the milk in the microwave.
  4. Brown the butter and sage: In a small skillet over medium heat, melt butter and add sage leaves. Swirl constantly until butter turns deep amber and smells nutty, about 3-4 minutes. Remove from heat immediately.
  5. Mash the potatoes: Return drained potatoes to the pot or a warm bowl. Mash until mostly smooth with a few small lumps if desired. Do not over-mash.
  6. Add yogurt and milk: Fold in Greek yogurt and warm milk with a rubber spatula until combined. Season with salt and pepper, then taste and adjust.
  7. Finish with brown butter: Pour brown butter and crispy sage leaves over potatoes. Fold gently to incorporate, reserving a few sage leaves and a drizzle of butter for topping.
  8. Serve immediately: Transfer to a serving bowl, top with reserved crispy sage and a pinch of flaky sea salt if desired.

Notes

Don’t overwork the potatoes to avoid gumminess. Warm dairy before adding to keep potatoes hot. Watch brown butter closely as it can burn quickly. Salt the boiling water generously for best flavor. For make-ahead, store in fridge up to 2 days and reheat gently with a splash of milk.

Nutrition

Keywords: brown butter sage mashed potatoes, lighter mashed potatoes, healthy mashed potatoes, easy side dish, Yukon Gold potatoes, Greek yogurt mashed potatoes

Find it online: https://ovenmila.com/lighter-brown-butter-sage-mashed-potatoes-easy-side-dish/