- 3 pounds Yukon Gold potatoes, scrubbed
- Kosher salt
- 1 1/ 4 cups whole milk
- 4 sprigs sage
- 2 sprigs rosemary
- 2 sprigs oregano
- 1 1/ 2 sticks unsalted butter
- 4 ounces manchego cheese, shredded
- Black peppercorns, freshly cracked
Place the potatoes in a large pot and cover with cold water. Add a heaping palmful of salt. Bring the water to a boil. Once boiling, allow the potatoes to cook for about 15 minutes, or until fork tender.
Meanwhile, combine the milk, 2 sprigs of sage, rosemary, and oregano in a small saucepan over low heat. Allow to heat until the potatoes are done.
In another saucepan, add the butter and remaining 2 sprigs of sage over medium heat. Allow the butter to melt. Reduce the heat to medium-low. Cook the butter until browned, stirring often (it should be a rich amber color, not too dark).
Once the potatoes are done cooking, drain them in a colander. When the potatoes are hot, gently peel off the skins (they should come right off; just use a towel to protect your hands from the heat). Pass the potatoes through a food mill or ricer fitted with the finest disk into a large bowl.
Strain the milk and discard the herbs. Slowly add the warm milk and brown butter to the potatoes and whisk well until silky smooth (reserve a little bit of butter for garnish, along with the crispy sage). Fold in the manchego cheese until melted. Season the potatoes with salt to taste.
Serve the potatoes with a drizzle of brown butter, the crispy sage, and lots of freshly cracked black pepper over top.