5poundsrusset or Yukon gold potatoespeeled and cut into 1-inch pieces
1 ½cupsheavy cream
½cupunsalted butter
5fresh sage leaves
8ouncescream cheesesoftened and cut into cubes
¾teaspoonKosher saltor to taste as needed
¾teaspoonblack pepperor to taste as needed
Sage Brown Butter
2tablespoonsunsalted butter
3-5fresh 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.