Step 1

Add water to a Dutch oven to a depth of 1/2 inch; place a steamer basket in Dutch oven. Bring water to a boil over high. Place potatoes in steamer basket. Cover, reduce heat to medium, and steam until potatoes are tender, 30 to 35 minutes. Let cool 10 minutes.

Step 2

Meanwhile, melt butter in a large skillet over medium. Add sage leaves, and cook, stirring constantly, until leaves turn dark green in spots and butter is light golden brown, 4 to 5 minutes. Remove from heat.

Step 3

Place potatoes on a baking sheet, and gently smash using the bottom of a measuring cup. Transfer to a large serving bowl, and gently toss with sage butter. Season with salt to taste.