
Side Dishes
Creamy Herb Butter Mashed Potatoes

Prep
15 minutes
Cook
20 minutes
Servings
6-8 servings
Level
Easy
Ingredients
- 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
Directions
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1Heat 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.
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2Place 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.
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3Drain 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.
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4Transfer 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.