Peel and chop potatoes, then add to a large pot. Fill with cold water – stopping just as the water reaches about an inch about the potatoes. Heat over high heat and let come to a boil, then cook for 25-30 minutes, or until fork tender.

When potatoes have about 5 minutes left, add butter to a small saucepan and heat over medium heat. Whisking continuously, cook until little brown bits appear on the bottom of the pan, then remove immediately from heat.

Drain potatoes, then add back to the pot, turning the heat to low. Mash with a potato masher to break up the chunks, then add in butter, milk and salt. Mash some more, or use a hand mixer to whip potatoes until creamy. At this point, taste and see if you desire any more flavoring (salt, pepper, additional brown butter, etc).

Garnish with fresh sage and serve.