Elevate your side dish game with Mashed Potatoes with Caramelized Shallots and Sage Brown Butter. Sweet shallots and nutty butter add a special touch that is perfect for the holidays.
Mashed potatoes are a must during the holidays. They're essential for soaking up all of the delicious gravy from the Thanksgiving turkey to the Christmas roast.
These potatoes are loaded with caramelized shallots and finished with a drizzling of sage brown butter.
This recipe is based on my Best Make-Ahead Mashed Potatoes recipe. Making mashed potatoes ahead of time is a huge WIN especially when hosting a holiday dinner.
For more mashed potato indulgences, try Bacon Cheddar Ranch and Garlic Red Skin varieties.
Ingredients
Mashed potatoes
- Potatoes - Both Russet and Yukon gold are great options for mashed potatoes.
- Cream cheese is my secret ingredient for make-ahead mashed potatoes that retain their creamy consistency when reheated.
Caramelized shallots
- Shallots - Cooking the shallots low and slow in a combination of butter and oil brings out the sweetness of the shallots. Yellow onions can also be used.
Sage brown butter
- Butter - Melted and cooked until it turns golden brown. Infusing the butter with sage adds more flavor. Browned butter has a nutty flavor and is a delicious addition to mashed potatoes.
Step-by-step instructions
Please see the recipe card for complete instructions and ingredient amounts.
Caramelized shallots
- Heat butter and oil in a large skillet over medium-low heat.
- Add the shallots and cook, stirring occasionally, until golden brown, approx. 30-40 minutes.
Mashed potatoes
- 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. Drain.
- Meanwhile, add the cream, butter, and sage leaves to a small saucepan set over low heat. Warm the cream until the butter is melted. Keep warm on low heat.
- Using a potato ricer, rice the potatoes in batches into the pot.
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- Pour the warm cream and butter mixture over the potatoes, straining out the sage leaves. Add the cream cheese.
- Stir gently to combine. Season with salt and pepper to taste.
- Fold in caramelized shallots. Cover and keep warm while making the brown butter.
Sage brown butter
- Melt butter in a skillet set over medium-low heat. Add the sage leaves. Heat until the butter 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.
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.
Equipment
Saucepan | Dutch oven | Skillet | Measuring spoons | Liquid measuring cup | Potato ricer | Strainer | Colander
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📖 Recipe Card
Mashed Potatoes with Caramelized Shallots and Sage Brown Butter
These mashed potatoes are loaded with sweet shallots and nutty butter for delicious holiday flavor.
EQUIPMENT
Ingredients
Caramelized Shallots
- 10 large shallots (sliced thin)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon granulated sugar
Mashed Potatoes
- 5 pounds russet or Yukon gold potatoes (peeled and cut into 1-inch pieces)
- 1 ½ cups heavy cream
- ½ cup unsalted butter
- 5 fresh sage leaves
- 8 ounces cream cheese (softened and cut into cubes)
- ¾ teaspoon Kosher salt (or to taste as needed)
- ¾ teaspoon black pepper (or to taste as needed)
Sage Brown Butter
- 2 tablespoons unsalted butter
- 3-5 fresh sage leaves
Instructions
Caramelized Shallots
- 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.
Mashed Potatoes
- 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. Using a ricer, rice the potatoes into the warm pot. The potatoes will need to be done in batches.
- Pour the warm cream and butter mixture over the potatoes. Add the cream cheese. 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.
To Serve Immediately
- Spoon the mashed potatoes into a serving dish. Cover to keep warm. Make the sage brown butter.
To Reheat Later
- 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℉ oven until warm through, approx. 35-45 minutes. Drizzle the re-heated potatoes with sage brown butter.
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.
Nutrition
Calories: 655kcal | Carbohydrates: 60g | Protein: 10g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 483mg | Potassium: 1367mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1528IU | Vitamin C: 19mg | Calcium: 111mg | Iron: 3mg
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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