Tuesday, November 8, 2011
mashed tater season
For reasons unknown, I never make mashed potatoes in the summer. So this time of year, when the cold weather rolls around, my Scots-Irish DNA craves comfort food, and shifts into full-blown potato mode. When I was a little girl, I loved mashed potatoes so much, I often chose them for dessert. (What do I mean, when I was little? I still do this.) I'll be posting a few variations on the glorious mashed potato in the following weeks, so stay tuned. This one is simple and marvelous...
Brown Butter and Sage Mashed Potatoes
Boil 3 pounds red new potatoes in skins. Meanwhile, melt 1 1/2 sticks unsalted butter in a small skillet over medium heat, add 1 cup chopped fresh sage and cook, stirring until the butter is golden brown, 4-6 minutes. Drain the potatoes and mash with butter mixture, 1/4 cup whole milk; season with salt and freshly ground pepper.
(I knew this great vintage fork would come in handy some day.)