A healthier, dairy-free creamy mashed potatoes elevated with fried sage to compliment your Christmas meal.
Brown Butter Sage Mashed Potatoes
A delicious twist on the classic mashed potatoes. (Dairy free)
Ingredients
- 3 lbs yukon gold potatoes, chopped
- 1/4-1/2 cup Miyokos vegan cashew butter
- ¼ cup chopped sage
- 2 cloves chopped garlic
- 2 tsp salt, divided
- 1/2-3/4 cup cashew milk
Instructions
- Boil your chopped potatoes in water with 1 tsp salt, until tender, about 15-20 minutes.
- In the meantime, heat a pan on medium-high heat and melt the butter till browned. Add in your choppped sage till slightly fried and crispy. Add in the garlic, give it a stir then set aside.
- Mash your potatoes in the pot with a 1/2 cup of cashew milk until creamy (adding more if necessary) then add in your butter sage mixture and salt. Taste for additional seasoning.
Notes
To reheat place in oven safe dish and bake covered at 350 for 20 minutes or warmed all the way through.