Garlic Sage Mashed Potatoes

June 15, 2009

You can make these with our without the sage. Leaving the skins on makes them a lot easier.

  • Yukon Gold Potatoes
  • Fresh Sage
  • 4-5 Garlic Cloves
  • Butter
  • Half and Half or Milk
  • Salt/Pepper

Scrub the potatoes and cut into quarters. Crush and peel garlic.

Put potatoes and garlic cloves in a large pot and add water until the potatoes are nearly covered. Bring to a boil. cover and simmer over medium-low heat.

Snip the sage, a couple of tablespoons or so.

While the potatoes are cooking, melt a stick or so of butter in a small skillet over medium heat.

Stir in the sage and cook until the butter just starts to brown. Remove from heat and set aside.

Potatoes are done when they’re tender but not too mushy when poked with a fork.

Drain the potatoes then return them to the pot over very low heat for a few minutes. Stir or toss just long enough to remove some of the extra water.

Dump the potatoes and garlic into a big bowl and add the butter/sage mixture.

Season with salt and pepper.

Mash them just a bit. I like using the hand masher instead of a mixer because I like smashed potatoes that are a bit lumpy and keep their texture.

Pour in a bit of milk or half-and-half and mash some more.

Continue mashing, adding a bit more milk if needed, until you get the consistency you like.


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