Vegan Brown Butter Sage Mashed Potatoes

Posted by in Christmas, Cooking, Sides, Thanksgiving | 1 comment











Hello & Happy Thursday!!







When it comes to holiday dinners, I’m all about the carbs. I love homemade bread, biscuits, and especially mashed potatoes!! You can easily whip up traditional varieties, but you can’t go wrong with add a seasonal flare to dishes. 


One combination I’ve been a fan of since my Pumpkin Pasta in 2012, is a staple brown butter sage sauce! I typically shy away from even vegan butter, but a little goes a long way, the flavors blend seamlessly together and it truly captures the essence of the holidays!!


What’s great about this mash is that like most, it’s quick, easy, and straightforward. Meaning whether you’re an iron chef in the kitchen or feel completely lost, you can’t mess this up! 







What’s fab about this particular recipe is everything! It’s your staple mash, but dairy free, quick, easy, affordable, can easily be made in bulk, has a whipped like texture, notes of sage and butter, can easily be made in bulk, has aesthetic appeal, perfect for entertaining, and is guaranteed to be a crowd pleaser at your next dinner!




If you love all things mashed potatoes or sage, you’re going to love my staple vegan Brown Butter Sage Mashed Potatoes!!
















Why this recipe is great: 






Packs tons of flavor

Perfect for the holidays

Can easily be made in bulk

Dairy free






















Serves 6

Vegan Brown Butter Sage Mashed Potatoes

15 minPrep Time

5 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 4 large potatoes, peeled, quartered 
  • 3/4 cup vegan sour cream
  • 6 tbsp vegan butter
  • 1 clove garlic
  • 8 to 10 sage leaves
  • Salt/Pepper as needed


  1. Bring a large pot of water to a boil. Add the potatoes and salt, boil until fork tender.
  2. Remove from heat, drain water, put back into pot.
  3. Combine with vegan sour cream and mash until desired consistency. 
  4. In a small skillet over medium heat add the vegan butter and garlic clove over medium heat and cook until golden brown 3 minutes; (don't let the garlic burn)
  5. Remove the garlic. Add 8 to 10 sage leaves and cook 1 minute or so until crispy. Remove leaves.
  6. Fold in half the butter into the mashed potatoes.
  7. Pour the remaining over the potatoes and garnish with crispy sage. Serve warm.










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1 Comment

  1. Russets are the creamiest, best potatoes for mashed potatoes. A drizzle of browned butter on top adds a nutty flavor that mingles nicely with tangy yogurt and fragrant sage.

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