Wash and dry potatoes, then roughly chop them. Place into a pot of cold, salted water and bring to a boil. Reduce heat and cook potatoes until fork tender. Remove from heat and drain. Transfer to a large bowl and lightly mash. Set aside.
While potatoes are cooking, heat ½ cup butter in a pan over medium heat until it turns brown and releases a nutty aroma. Remove from heat and set aside.
Heat remaining 2 tbsp of butter in a pan over medium heat. When hot, add sage. Cook until crispy and dark, about 3 minutes. Remove from heat and set on a paper towel. When cool, chop and set aside.
Add milk, browned butter, crispy sage, nutmeg, cranberries, salt and pepper to mashed potatoes, and mix until well incorporated. Serve and enjoy!
