These simple mashed potatoes are dressed up with a little fried sage & lots of grassfed butter. Because, butter…
Here’s what you’ll need:
- 2 pounds organic russet potatoes, peeled & cut into 1 inch cubes
- 1/2 cup grassfed butter (we like Kerrygold)
- 1/4 cup fresh sage, chopped
- 2 teaspoons sea salt
- 1/4 cup coconut milk (our favorite is Aroy-D in the green carton, which you can find on the cheap at your local Asian grocery store)
- 1 teaspoon cream of tartar
Bring 2 quarts of water to a boil in a medium pot. Add the potatoes and simmer on medium-high heat for about 15-20 minutes, until potatoes are soft (a fork should go through with no resistance).
While the potatoes are boiling, prepare the crispy sage. Start by melting 1/4 cup of the butter in a saute pan. Add chopped sage to the butter and fry on medium heat (so as not to brown the butter) until sage leaves are crispy (2-3 minutes). Remove from heat and set aside.
After the potatoes are fully cooked, drain well and return to the pot. Add in the coconut milk, sea salt, cream of tartar, and remaining 1/4 cup butter and mash the mixture with a hand mixer or potato masher. Fold in the remaining melted butter and crispy sage leaves, reserving a small amount for garnish. Serve alongside my Herb Butter Roasted Turkey for a delicious & easy Thanksgiving meal!