Sage Mashed Potatoes
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
- 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.
- 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.
- Strain the mixture, pour it into the pot containing the mashed potatoes, season with salt and pepper, and stir until smooth.
- Before serving, garnish the mashed potatoes with more chopped fresh sage leaves to add an herbal kick.