Creamy Herb Butter Mashed Potatoes


15 minutes


20 minutes


6 to 8 servings




  • 2 ½ sticks (1 ¼ cups) Challenge Butter, melted and divided
  • 10-12 sage leaves
  • kosher salt
  • 3 ½ pounds russet potatoes, peeled and cut into 2-inch cubes
  • 1 ¼ cups heavy cream, plus more if needed
  • 1 garlic clove, peeled
  • freshly ground black pepper
  • 3 Tablespoons minced chives, plus more for garnish


  • 1

    Heat 2 tablespoons of butter in a small sauté pan over medium-high heat. Add 3-4 sage leaves and cook until crisp, about 20 seconds. Transfer to a paper towel-lined plate and sprinkle with salt. Repeat with remaining sage leaves.

  • 2

    Place potatoes in a large pot and cover with 1-inch of cold water. Bring to a boil. Season generously with salt, cover and reduce to a simmer. Cook until fork-tender, about 15 minutes. Meanwhile, gently heat heavy cream and garlic clove in a small saucepan.

  • 3

    Drain potatoes in a colander and return to the warm pot. Let sit a few minutes to dry out. Pass potatoes through a ricer into a large pot, then stir in 1 cup of melted butter. Remove and discard garlic clove from hot cream. Slowly mix cream into potatoes until desired consistency is reached. Season with salt and pepper. Stir in chives.

  • 4

    Transfer potatoes to the serving bowl and use a spoon to create swirls on the surface. Pour remaining ¼ cup melted butter over top. Garnish with fried sage leaves and more minced chives. Serve warm.

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