Rustic Smashed Red Potatoes

Directions

1. 1
   Melt butter in a small saucepan over medium-low heat. Cook, stirring occasionally, 10 minutes or until butter is golden brown and fragrant. Remove from heat.
2. 2
   Meanwhile, place potatoes in salted water to cover in an 8-quart soup pot, and bring to a boil over medium-high heat. Reduce heat, and simmer 20 minutes or until tender; drain. Return potatoes to pot, and cook over low heat, stirring occasionally, 1 minute or until potatoes are dry. Remove from heat, and mash potatoes with creme fraiche, salt, and pepper. Stir in browned butter, reserving 1 to 2 tablespoons.
3. 3
   Transfer potatoes to a 2-quart ovenproof serving dish. Drizzle with reserved brown butter, and sprinkle with sage leaves. Keep warm until ready to serve.
4. 4
   If making ahead, cover dish with foil, and chill. Remove from refrigerator, and let stand at room temperature 30 minutes. Bake at 350° for 30 to 45 minutes or until heated through.