Wash hands with soap and water.
Scrub the potatoes with a clean vegetable brush under running water. Once clean, peel them and cut into 3/4-inch cubes.
Place the potatoes into a cooking pot and add salt. Fill with enough water to cover.
Bring to a boil. Cook until easily pierced with a fork, about 10 minutes.
Drain potatoes and set aside.
In a small saucepan, brown the butter over low heat. The butter will foam for a bit before calming down. When the butter turns a nutty brown color remove from heat.
Add sage to the butter and pour over the potatoes.
Add the pasteurized goat cheese and milk to the potatoes.
Mash potatoes with a potato masher until smooth and all ingredients are well incorporated.
Garnish with fresh sage sprigs. Serve and enjoy!