Mashed Potatoes With Fried Sage Recipes

BROWN BUTTER MASHED POTATOES WITH FRIED SAGE RECIPE

Steps:

• Put the potatoes in a large pot or Dutch oven and cover with cold water by at least half an inch. Cover and bring to a boil over high heat. Lower the heat and simmer until tender, about 15 minutes.
• While the potatoes are cooking, heat the butter over medium-high heat in a medium skillet. When it begins to foam, add the sage leaves and gently fry until crisp, 2 to 3 minutes. Remove with a slotted spoon, place on a paper towel and reserve. Continue to cook the butter until it's golden brown and nutty, watching so that it doesn't burn, an additional 1 to 2 minutes. Remove from heat and reserve.
• In a small saucepan, heat the milk over medium-high heat just until hot, careful that the milk does not boil. Remove from heat and reserve in a warm place.
• Drain the potatoes and place them into a large bowl. Using a masher, mash the potatoes to the desired consistency. Stir in the hot milk, yogurt, salt and pepper and browned butter, making sure to get all the dark butter solids. (Recipe can be prepared to this point a day in advance; refrigerate the potatoes tightly sealed and keep the sage in a tightly sealed container at room temperature.)
• Garnish with the fried sage and serve. (If you have refrigerated the potatoes, gently reheat the mashed potatoes before serving, thinning if needed with additional milk. Garnish and serve.)

FRIED MASHED POTATO CAKES

Steps:

• Mix mashed potatoes, egg, flour, and salt together in a bowl.
• Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.

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 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.

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.

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.

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!