Sage Butter Mashed Potatoes Food

SUNNY'S MOMMY'S SAGE POTATOES

Steps:

• Preheat the oven to 400 degrees F. Coat the bottom and sides of an 8-by-8-inch baking dish with the butter; set aside.
• In a saucepot on medium heat, add the heavy cream, sage, garlic and a pinch of salt. Bring to a low simmer and cook until the cream becomes fragrant with the scent of sage, about 10 minutes.
• Layer the potatoes in the prepared dish. Add each slice by overlapping the previous slice by a bit and continue this pattern in a row or create a spiral. Once the first layer is done, sprinkle with a pinch of salt and cayenne pepper. Repeat the next layers by doing the same. Once the layers are complete, strain out the sage leaves and garlic from the heavy cream and pour the cream over the dish. Allow the cream to settle into the dish, picking it up a little bit off the counter, then dropping it to tap the air out. Then, sprinkle with the cheese. Cover the dish with aluminum foil.
• Lower the oven temperature to 350 degrees F. Bake the potatoes for 45 minutes; remove the cover and bake until the cheese is golden, about 15 more minutes.

SAGE BUTTER ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 425 degrees F.

MASHED POTATOES WITH FRIED SAGE

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.

MASHED SWEET POTATOES WITH SAGE BUTTER

Steps:

• Cover sweet potatoes with water in a 2-quart heavy saucepan and add salt. Cook, covered, over moderately high heat until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid, then drain sweet potatoes in a colander. Transfer sweet potatoes and reserved cooking liquid to a bowl and mash with a potato masher.
• Mash together butter, sage, and salt and pepper to taste, then stir half of sage butter into sweet potatoes. Serve potatoes topped with remaining sage butter.

MASHED POTATOES WITH SAGE AND WHITE CHEDDAR CHEESE

Steps:

• Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
• Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer.
• Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. (Can be made 2 days ahead. Cover with plastic; chill.).
• Preheat oven to 375°F Bake potatoes uncovered until heated through and golden brown, about 45 minutes.

SAGE AND ONION MASHED POTATOES

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

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.