SAGE MASHED POTATOES
"My daughters and I get together on Friday nights to try out new recipes, and we like to use a lot of herbs," says field editor Harriet Stichter of Milford, Indiana. "I don't care for mashed potatoes, but sage and onion make these irresistible."
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 211mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SAGE AND ONION MASHED POTATOES
Slow roasting the potatoes with the onion and sage give them a delicious herb flavor. This is a holiday favorite in our home I'm sure you will enjoy as well.
Provided by - Carla -
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
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 FRIED SAGE
Provided by Food Network Kitchen
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
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.
MASHED SWEET POTATOES WITH SAGE BUTTER
Yield Makes 4 servings
Number Of Ingredients 4
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.
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