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Creamy Brown Butter Sage Mashed Potato Casserole

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This creamy brown butter sage mashed potato casserole is rich without being heavy, fancy without being fussy. It features a nutty brown butter and sage flavor with a crispy panko and parmesan topping, perfect for holidays or any special occasion.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1 cup unsalted butter
  • 1/4 cup fresh sage leaves, roughly chopped
  • 1 cup heavy cream, warmed
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 teaspoon salt, plus more for the water
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon garlic powder (optional)
  • 1/2 cup panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons melted butter, for the topping

Instructions

  1. Preheat your oven to 375°F (190°C). Butter your 9×13-inch baking dish lightly.
  2. Cook the potatoes: Place the peeled and cut potatoes in a large pot and cover with cold water by about an inch. Add a generous tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until a knife slides through the largest piece with no resistance.
  3. While the potatoes cook, brown the butter: In a large skillet, melt 1 cup of butter over medium heat. Swirl occasionally. After 5-7 minutes, the butter will foam, then the foam will subside and brown specks will appear. When it smells nutty and toasty, add the chopped sage leaves. Cook for about 30 seconds, then remove from heat.
  4. Drain and mash: Drain the potatoes in a colander and let them steam dry for 2-3 minutes. Return to the pot or transfer to a large mixing bowl. Mash with a potato masher or ricer until smooth.
  5. Build the creamy base: To the mashed potatoes, add the warm heavy cream, softened cream cheese, sour cream, salt, pepper, and garlic powder if using. Pour in the brown butter mixture, reserving about 2 tablespoons for the topping. Stir gently until combined. Taste and adjust seasoning.
  6. Transfer to the baking dish: Spread the potato mixture evenly in the prepared dish. Smooth the top with a spatula. At this point, you can cover and refrigerate for up to 24 hours if making ahead.
  7. Make the topping: In a small bowl, combine the panko breadcrumbs, grated Parmesan, and reserved 2 tablespoons of melted butter. Mix until the breadcrumbs are evenly coated. Sprinkle over the top of the casserole.
  8. Bake: Place the dish on the middle rack of the preheated oven. Bake for 25-30 minutes, until the topping is golden brown and the edges are bubbling. If the top browns too quickly, tent loosely with foil for the last 10 minutes. Let rest for 5 minutes before serving.

Notes

Warm the cream before adding to the potatoes to avoid lumps. Let the potatoes steam dry after draining to prevent watery texture. For make-ahead, assemble without the breadcrumb topping and refrigerate for up to 24 hours; add topping just before baking. Let the casserole come to room temperature for 20 minutes before baking if refrigerated.

Nutrition

Keywords: mashed potato casserole, brown butter, sage, Thanksgiving side dish, creamy potatoes, make-ahead casserole

Find it online: https://gleamgulp.com/creamy-brown-butter-sage-mashed-potato-casserole/