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
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.
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.
SAGE MASHED POTATOES
Found this recipe in Taste of Home by Harriet Stichter. 2 WW points caluculated using the nutritional analysis provided in the cookbook. One serving is 2/3 cup mashed potatoes.
Provided by Trixyinaz
Categories Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 178.8, Fat 4.9, SaturatedFat 0.8, Cholesterol 0.8, Sodium 215.1, Carbohydrate 30.8, Fiber 3.5, Sugar 5.8, Protein 4
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.
ROASTED POTATOES WITH SAGE AND GARLIC
The word "sage" is derived from the Latin word salvia, which means "safe, whole, healthy." In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages. Of solid character and haunting flavor, sage does better with robust, earthy peasant fare rather than with more refined cuisine. It pairs perfectly here with potatoes and stands up well to garlic. Enjoy with your favorite roasted or grilled meat.
Provided by Molly O'Neill
Categories side dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees and place a large, heavy skillet or roasting pan in the oven to heat up. Place the potatoes in a large saucepan and cover with cold salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.
- Drain the potatoes well and place them on paper towels. Place the flour on a plate and when the potatoes are dry, roll them in the flour to coat, shaking off any excess. Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes. Remove from the oven and add the garlic, sage and butter. Return the pan to the oven for one minute. Season generously with salt and pepper and serve.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 467 milligrams, Sugar 2 grams, TransFat 0 grams
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!
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.
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