Mashed Potatoes with Caramelized Shallots and Sage Brown Butter is an extra special dish that is perfect for the holidays. These potatoes are loaded with caramelized shallots and are topped with a drizzle of sage-infused brown butter.
Mashed potatoes are a must during the holidays. They’re essential for soaking up all of the delicious gravy from the Thanksgiving turkey or the Christmas prime rib. And the holidays call for adding a special touch to otherwise everyday dishes.
Mashed Potatoes with Caramelized Shallots and Sage Brown Butter
- Mashed potatoes – this recipe is based on my Best Make-Ahead Mashed Potatoes recipe. These potatoes can be made ahead of time which is a HUGE plus when hosting a holiday dinner.
- Caramelized shallots – this is the first of two special touches added to these potatoes. Caramelize the shallots and fold into the mashed potatoes.
- Sage brown butter – the second special touch that’s given to these potatoes is the addition of sage-infused brown butter. This butter is drizzled over the top of the potatoes before serving. If you make the potatoes ahead of time, save this step until you are ready to serve.
Can I make mashed potatoes ahead of time?
This mashed potato recipe works beautifully as a make-ahead dish. These potatoes reheat extremely well, thanks to the addition of cream cheese which keeps the potatoes silky smooth.
- Caramelized shallots – make the caramelized shallots ahead of time if desired, and refrigerate until added to the potatoes.
- Mashed potatoes – the mashed potatoes can be made 1-2 days ahead of time. Fold in the caramelized shallots and refrigerate.
- Sage brown butter – drizzle the mashed potatoes with the brown butter right before serving. If making the potatoes ahead to time and reheating, add the butter to the top after reheating.
Mashed potatoes are a holiday staple and having a recipe that can be made in advance is a huge win. The addition of caramelized shallots and sage-infused brown butter makes these mashed potatoes extra special – perfect for your holiday table.
If you try this recipe, please leave me a comment below and tag me on Instagram @mycasualpantry so I can see what you are cooking.
More recipes you may enjoy
- Potato and Gruyere Galette
- Lemon Rosemary Roasted Fingerling Potatoes
- Cheesy Twice-Baked Potatoes
- Hashbrown Potatoes Deluxe
- Easy Roasted Potatoes
- Bacon Cheddar Ranch Mashed Potatoes
Mashed potatoes combined with caramelized shallots and sage-infused brown butter.
- 10 large shallots sliced thin
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon sugar
- 5 pounds russet or Yukon gold potatoes
- 1 1/2 cups heavy cream
- 1/2 cup butter
- 5 fresh sage leaves
- 8 ounces cream cheese softened and cut into cubes
- 3/4 teaspoon salt or to taste as needed
- 3/4 teaspoon black pepper or to taste as needed
- 2 tablespoons butter
- 3-5 fresh sage leaves
Note: This step can be done ahead of time.
In a heavy-bottomed pan set over medium-low heat, add the olive oil and butter. Add the thinly sliced shallots and sprinkle with the sugar. Cook slowly, stirring occasionally, until brown and caramelized about 30-40 minutes. If the shallots start to dry out, add 1 or 2 teaspoons of water as needed. The shallots should be brown and soft, not dry and crispy.
Set aside. If making the shallots ahead of time, refrigerate in an airtight container.
Peel potatoes and cut into one-inch cubes. Add to a heavy pot with cold, salted water and bring to a boil. Cook until fork-tender, approx. 10-12 minutes once boiling.
Meanwhile, add the cream, butter, and sage leaves to a small saucepan set over low heat. Warm the cream until the butter is melted. Discard the sage leaves.
When the potatoes are fork-tender, drain. Add the cream cheese to the hot pot. Using a ricer, rice the potatoes into the warm pot. The potatoes will need to be done in batches. (The potatoes will soften the cream cheese).
When all the potatoes have been riced, pour the warm cream and butter mixture over the potatoes. Stir until well-combined, but do not overmix. Additional cream can be added if needed. Season with salt and pepper to taste. Gently fold in the caramelized shallots.
Spoon the mashed potatoes into a serving dish. Make the sage brown butter.
Spoon the mashed potatoes into a casserole dish. Let cool. Cover with plastic wrap and refrigerate. When ready to reheat, bring the casserole dish to room temperature. Cover with foil and bake in a 350-degree oven until warm through, approx. 35-45 minutes. Drizzle the re-heated potatoes with sage brown butter.
In a skillet set over medium-low heat, melt 2 tablespoons of butter and add the sage leaves. Heat the butter until it turns brown, approx. 5 minutes. Watch the butter closely, as it can turn brown very quickly and start to burn. Brown bits will start to form - this is flavor!
When the butter is a toasty brown color, drizzle it over the mashed potatoes. Garnish with the "fried" sage leaves. Serve.
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