Best Mashed Yukon Gold Potatoes With Fried Sage Leaves Recipes

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MASHED POTATOES WITH FRIED SAGE



Mashed Potatoes with Fried Sage image

Provided by Food Network Kitchen

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

3 pounds Yukon Gold potatoes, peeled and chopped
Kosher salt
4 cloves garlic, smashed
2 bay leaves
1/4 cup half-and-half, plus more if needed
4 tablespoons unsalted butter
Freshly ground pepper
8 ounces mascarpone cheese (about 1 cup)
12 small sage leaves

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.

YUKON GOLD MASHED POTATOES



Yukon Gold Mashed Potatoes image

Learn how to make the ultimate mashed potatoes-buttery, smooth, and incredibly fluffy. (Hint: You'll want to use a potato ricer and a touch of sour cream.)

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 7

3 pounds Yukon Gold potatoes
Kosher salt, to taste
8 tablespoons unsalted butter (1 stick), room temperature, plus additional for garnish (optional)
1/2 cup sour cream, room temperature
1 cup whole milk, room temperature
Freshly ground black pepper, to taste
Chopped chives, for garnish (optional)

Steps:

  • Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15-20 minutes.
  • Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1-2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
  • With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.

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