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.