Side Dishes

Creamy Herb Butter Mashed Potatoes


15 minutes


20 minutes


6-8 servings




  • 2 ½ sticks (1 ¼ cups) salted Challenge butter, melted and divided
  • 10-12 sage leaves
  • kosher salt
  • 3 ½ pounds russet potatoes, peeled and cut into 2-inch cubes
  • 1 ¼ cups heavy cream, plus more if needed
  • 1 garlic clove, peeled
  • freshly ground black pepper
  • 3 Tablespoons minced chives, plus more for garnish


  • 1
    Heat 2 Tablespoons of butter in a small sauté pan over medium-high heat. Add 3-4 sage leaves and cook until crisp, about 20 seconds. Transfer to a paper towel-lined plate and sprinkle with salt. Repeat with remaining sage leaves.
  • 2
    Place potatoes in a large pot and cover with 1-inch of cold water. Bring to a boil. Season generously with salt, cover and reduce to a simmer. Cook until fork-tender, about 15 minutes. Meanwhile, gently heat heavy cream and garlic clove in a small saucepan.
  • 3
    Drain potatoes in a colander and return to the warm pot. Let sit a few minutes to dry out. Pass potatoes through a ricer into a large pot, then stir in 1 cup of melted butter. Remove and discard garlic clove from hot cream. Slowly mix cream into potatoes until desired consistency is reached. Season with salt and pepper. Stir in chives.
  • 4
    Transfer potatoes to the serving bowl and use a spoon to create swirls on the surface. Pour remaining ¼ cup melted butter over top. Garnish with fried sage leaves and more minced chives. Serve warm.