SAGE AND GARLIC MASHED POTATOES
Categories Garlic Potato Side Yogurt Fall Sage Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 10
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.
OLIVE-OIL MASHED POTATOES WITH GARLIC AND SAGE
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 45m
Number Of Ingredients 7
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.
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