Best Sage Mashed Potatoes Recipes

SAGE AND GARLIC MASHED POTATOES

Steps:

• In a small saucepan simmer garlic in oil until golden. Stir in sage and remove pan from heat. Let mixture stand 15 minutes and drain oil through a fine sieve into a small bowl, discarding solids.
• Make fried sage leaves:
• In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt.
• Peel potatoes and quarter. In a large saucepan cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes. Reserve about 1/3 cup cooking liquid and drain potatoes.
• Preheat oven to 350°F.
• While potatoes are still warm force through a ricer or medium disk of a food mill into a bowl and beat in yogurt, butter, seasoned oil, enough reserved liquid to reach desired consistency, and salt and pepper to taste. Transfer to an ovenproof serving dish. Mashed potatoes may be made 1 day ahead and chilled, covered.
• Heat potatoes in oven until heated through and top with fried sage leaves.

MASHED SWEET POTATOES WITH SAGE BUTTER

Steps:

• Cover sweet potatoes with water in a 2-quart heavy saucepan and add salt. Cook, covered, over moderately high heat until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid, then drain sweet potatoes in a colander. Transfer sweet potatoes and reserved cooking liquid to a bowl and mash with a potato masher.
• Mash together butter, sage, and salt and pepper to taste, then stir half of sage butter into sweet potatoes. Serve potatoes topped with remaining sage butter.

CARAMELIZED-SHALLOT AND SAGE MASHED POTATOES

Steps:

• Prepare perfect mashed potatoes . Meanwhile, heat oil in heavy medium skillet over high heat. Add shallots; sauté until tender, about 2 minutes. Reduce heat to medium-low; stir until shallots are golden, about 5 minutes longer. Add fresh sage, white balsamic vinegar, and sugar; stir until caramelized, about 2 minutes. Stir shallot-sage mixture into potatoes. Season with salt.

OLIVE-OIL MASHED POTATOES WITH GARLIC AND SAGE

Steps:

• Bring milk, oil, butter, and sage to a boil in a small saucepan. Remove from heat and set aside. Cover potatoes and garlic with 2 inches cold water in a large pot. Add 1 tablespoon salt and bring to a boil. Reduce heat and simmer until potatoes are tender when pierced with a knife, about 13 minutes.
• Drain potatoes and return to pot. Pour milk mixture through a fine sieve over potatoes; discard solids. Mash potato mixture with a potato masher to combine. Season with salt. Mashed potatoes can be made 3 days ahead and stored in refrigerator. Reheat in a bowl set over a pot of simmering water, thinning with more milk if necessary.

SAGE MASHED POTATOES

Steps:

• In a greased 11x7-in. baking dish, layer the potatoes and onion. Combine the water, oil, sage, salt and pepper; pour over potato mixture. Cover and bake at 450° for 45-50 minutes or until potatoes are tender, stirring twice. Transfer to a bowl; add yogurt and mash.

SAGE-BUTTER MASHED POTATOES

Steps:

• Peel and halve 3 medium russet potatoes. Put in a microwave-safe bowl, cover with plastic wrap and make a small hole in the plastic with a knife. Microwave until tender, 12 to 15 minutes; let sit, covered, 2 minutes. Mash the potatoes with 1 to 1 1/4 cups hot milk, and salt to taste. Melt 3 tablespoons butter in a small skillet over medium heat and cook until golden brown; add 8 to 10 sage leaves and cook 30 more seconds. Pour over the potatoes.

MASHED POTATOES WITH FRIED SAGE

Steps:

• Put the potatoes in a large pot and cover with cold water by 1 1/2 inches. Add 2 teaspoons salt, the garlic and bay leaves and bring to a boil over high heat. Reduce the heat to medium to maintain a steady simmer and cook until the potatoes are tender but not falling apart, about 20 minutes. Drain well and return to the pot off the heat; discard the bay leaves.
• Add the half-and-half, 2 tablespoons butter and a few grinds of pepper to the pot. Mash the potatoes until very smooth. Add the mascarpone and mash until creamy, adding more half-and-half as needed to loosen. Season with salt and pepper. Transfer to a serving dish.
• Melt the remaining 2 tablespoons butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter starts browning, 3 minutes. Add the sage leaves and cook until crisp, 30 seconds to 1 minute. Add a pinch of salt and swirl to dissolve; pour over the potatoes before serving.

CREAMY MASHED POTATOES WITH GOAT CHEESE AND FRESH SAGE

Steps:

• Cook potatoes in large saucepan of boiling salted water until tender, about 12 minutes; drain well. Return to same pan. Add cheese, 1/4 cup milk, and butter; mash until smooth. Mix in chopped sage; season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, thinning with more milk, if too thick.) Mound potatoes in bowl. Garnish with fresh sage sprigs.

SAGE AND ONION MASHED POTATOES

Steps:

• Preheat oven to 450°F.
• In a greased 3 quart casserole dish, combine the potatoes and onions.
• In a large glass measuring cup combine vegetable broth, olive oil, sage, salt& freshly ground black pepper; drizzle over the potato and onion mixture and toss to coat.
• Bake uncovered for 1 hour, or until the vegetables are tender; stirring once or twice as needed.
• Roughly mash potatoes with a potato masher or with an electric mixer on low speed.
• Slowly stir in enough milk and butter for the potatoes to reach the desired consistency.
• Transfer to a serving bowl and enjoy!

MASHED POTATOES WITH SAGE AND WHITE CHEDDAR CHEESE

Steps:

• Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
• Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer.
• Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. (Can be made 2 days ahead. Cover with plastic; chill.).
• Preheat oven to 375°F Bake potatoes uncovered until heated through and golden brown, about 45 minutes.

MASHED YUKON GOLD POTATOES WITH FRIED SAGE LEAVES

Steps:

• Pour enough oil into large saucepan to reach depth of 1 inch; heat to 350°F. Working in batches, add 4 to 5 sage leaves at a time to oil and fry until bright green and crisp, about 15 seconds per batch (do not brown or leaves will taste bitter). Using slotted spoon, transfer sage to paper towels to drain (leaves will darken slightly as they cool). Sprinkle lightly with salt. Set aside.
• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain well. Return potatoes to pot. Add butter and 1 1/3 cups milk; mash until smooth, thinning with milk if desired. Stir in dried sage. Season with salt and pepper.
• Transfer potatoes to large bowl. Garnish with a few fried sage leaves; serve remaining fried sage leaves alongside.

MASHED POTATOES WITH SAGE AND WHITE CHEDDAR CHEESE

Steps:

• Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
• Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer.
• Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. (Can be made 2 days ahead. Cover with plastic; chill.)
• Preheat oven to 375°F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.

SAGE MASHED POTATOES WITH CORN

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, in a small skillet, saute corn in oil until lightly browned; set aside. In a small saucepan, combine cream and butter., Cook, uncovered, over medium heat until butter is melted. Drain potatoes; mash. Add the cream mixture, sage, salt and pepper. Stir in corn.

PROSCIUTTO SAGE MASHED POTATOES

Steps:

• Bring large pot of water to boil, add 1/4 tsp salt. Cook potatoes and garlic until potatoes are very tender, about 15 minutes.
• Drain and mash potatoes and (with a potato ricer); return to same pot.
• Meanwhile, melt butter in heavy small saucepan over medium heat. Add chopped prosciutto and sage and sauté until fragrant, about 2 minutes.
• Add prosciutto mixture and broth to potatoes and garlic.
• Mix in cheese. Season with salt and pepper.

MASHED POTATOES WITH SAGE & WHITE CHEDDAR CHEESE

Steps:

• Butter 8-10 inch baking dish. Cook potatoes until tender. Melt butter in medium saucepan. Add 2 tablespoons sage and cook about 3 minutes. Add cream and milk, bring to simmer.
• Drain potatoes, return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture. Mash potatoes, stir in the cheese. Season with salt and pepper. Transfer to baking dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage.
• Bake at 375°F for 45-55 minutes uncovered.

SAGE SCENTED GARLIC MASHED POTATOES

Steps:

• 1. Place sage and whipping cream in small saucepan. Let simmer on very low heat. 2. Put potatoes in a large pot. Cover with cold water. Add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 35--40 minutes. Remove pan rom the heat and drain. 3. Place the potatoes back in the pot and return to the heat. Remove sage from whipping cream and pour over potatoes. Add butter and 1 cup of chicken broth. Using a masher or and electric mixer, whip potatoes to desired consistency. Use additional milk or cream if desired.

CROCKPOT CIDER BRAISED SHORT RIBS WITH SAGE BUTTER MASHED POTATOES.

Steps:

• Heat a large heavy bottom skillet over medium high-heat. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs from the skillet.
• Arrange the onions on the bottom of your crockpot and sprinkle the brown sugar over them. Add the seared short ribs, garlic, mushrooms, apple cider and thyme.
• Cover the crockpot and cook on low for 7-8 hours or on high for 5-6 hours. During the last 1-2 hours of cooking, add the apple slices, tossing to combine.
• Once the short ribs are done cooking and easily fall apart, skim off any fat from the top of the crockpot. Lightly shred the ribs and remove and discard the bones. Keep the rib meat in the sauce, covered on low heat until ready to eat.
• About 40 minutes before you're ready to eat, make the potatoes. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
• Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment, adding the cream, cheddar cheese, and 2 teaspoons salt.
• In a skillet or small sauce pot, melt the butter over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Stir in the sage and let cook 30 seconds. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper if desired.
• Divide the mashed potatoes between plates and top with the rib meat. Enjoy!

SAGE MASHED POTATOES

Steps:

• Spray a 11 x 7 x 2 inch baking dish with PAM.
• Layer the potatoes and onion.
• Combine the water, oil, sage, salt and pepper.
• Pour over potatoe mixture.
• Cover and bake at 450 degrees for 45 to 50 minutes or until potatoes are tender, stirring twice.
• Transfer to a mixing bowl, add yogurt and mash.

BACON AND SAGE MASHED POTATOES

Steps:

• Place the potatoes and enough broth to barely cover them in a large saucepan and bring to a boil.
• Cover, reduce the heat to medium-low and simmer just until tender, about 10 to 15 minutes.
• Drain the potatoes, reserving the cooking liquid.
• Return the potatoes and 1 cup of the cooking liquid to the saucepan and, using a potato masher or the back of a wooden spoon, mash until smooth.
• Add the butter and gouda and stir until incorporated and melted; do not over mix. If necessary, add more broth to attain the desired consistency but be careful not to make then too liquidy.
• Stir in the bacon, sage and salt and pepper to taste. Serve immediately.