Sage Mashed Potatoes

  • Serves

    serves 4-6


As much as we love them, mashed potatoes can seem a bit plain next to the other, brighter dishes on the holiday table. So we were excited to test a recipe from Marietta, a home cook in upstate New York, for sage mashed potatoes, which involves a few ingenious methods for infusing the herb's brisk fragrance into the mash. Here's how to do it.


  • 3 lb. unskinned red potatoes, cut into large chunks
  • 6 sprigs fresh sage, plus more for garnish
  • 2 cups half-and-half
  • 12 tbsp. unsalted butter
  • 8 cloves minced garlic
  • Salt and Pepper to taste


Step 1

Remove the leaves from the sage, then cook the potatoes and sage stems in a large pot of boiling salted water until the potatoes are just tender, about 20 minutes. While the potatoes cook, mince the fresh sage leaves.

Step 2

Drain the potatoes, return them to the pot, mash them coarsely, and set aside. Add the boiled sage stems and minced leaves to a medium saucepan along with half-and-half, butter, and garlic and heat the mixture over medium heat just until it begins to boil; immediately remove from heat and allow to steep for 30 minutes.

Step 3

Strain the mixture, pour it into the pot containing the mashed potatoes, season with salt and pepper, and stir until smooth.

Step 4

Before serving, garnish the mashed potatoes with more chopped fresh sage leaves to add an herbal kick.

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