RECIPE
This version of fluffy, creamy mashed potatoes takes it up a notch with the infusion of vibrant fresh fennel fronds and bight celery, while maintaining its down-to-earth appeal through the addition of brown butter created by crisping up garlic and sage, elevating the texture and flavor. These potatoes are a delightful combination of freshness, comfort, and richness without feeling overly heavy. Perfect for ordinary weekdays and big family holidays. (This recipe uses a hand or stand mixer for mashing and lets you decide whether to peel the potatoes or not.)
For the brown butter and crispy garlic and sage:
3 tablespoons butter
4 cloves garlic, finely chopped
10- 15 sage leaves
For the potatoes:
2 pounds Yukon gold potatoes, cut into 1-inch pieces
3 teaspoons salt
½ cup thinly sliced celery
1 cup whole milk
2 tablespoons butter
¼ cup finely chopped fennel fronds
¼ teaspoon salt, plus finishing salt
Heat a medium skillet over medium-high heat with the butter. The butter will begin to foam after it melts it will begin to foam, wait until the foam subsides a little at which point the butter will begin to brown. Add the garlic and stir continuously until it begins to turn crisp. At this point, add the sage leaves and cook until both the garlic and sage are crispy. The butter should be a golden-brown hue. Transfer the crispy garlic bits and sage leaves to a paper-towel-lined plate to drain.
For the potatoes:
Place the potatoes, cut into a large pot of salted water. Bring the water to a boil and cook for about 12 minutes. Add the celery and continue to cook until the potatoes are fork-tender, which should take roughly 15 minutes. Once they're done, strain the potatoes and return them to the pot. Keep the pot on the burner, which should be set on simmer. Add the brown butter and regular butter stirring until the regular butter melts. Then, pour in the milk and do the same. Once the butter is completely melted and the milk is hot, turn off the burner add the ¼ teaspoon salt. Transfer the mixture to the bowl of a stand mixer or another medium-sized, heavy-bottomed bowl if you are using a hand mixer. Mix on medium-low speed until the potatoes are perfectly creamy and fluffy. Toss in the finely chopped fennel and mix for an additional 20 seconds. Finally, hand-stir in the crispy garlic and sage, reserving a few for garnish on the top.
One of the most effective techniques for achieving a wonderfully creamy potato texture is to mash them directly in the hot pot they were cooked in on the stove with the burner set to a low heat. Or like in this recipe, you can choose to prepare the potatoes pre-mash by heating all the ingredients together in the pot the potatoes were cooked. This method ensures that any lingering moisture in the pan from the potatoes evaporates before mashing, resulting in a smoother, creamier consistency.
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