Mashed Sweet Potatoes With Sage Butter Recipes

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MASHED POTATOES WITH FRIED SAGE



Mashed Potatoes with Fried Sage image

Provided by Food Network Kitchen

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

3 pounds Yukon Gold potatoes, peeled and chopped
Kosher salt
4 cloves garlic, smashed
2 bay leaves
1/4 cup half-and-half, plus more if needed
4 tablespoons unsalted butter
Freshly ground pepper
8 ounces mascarpone cheese (about 1 cup)
12 small sage leaves

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.

BROWN BUTTER SAGE SWEET POTATO MASH



Brown Butter Sage Sweet Potato Mash image

Elevate your everyday sweet potatoes with these savory brown butter sage mashed sweet potatoes! They're healthy, easy to make, and fancy enough for a holiday side dish! (gluten-free, vegetarian)

Provided by Kaleigh

Categories     side dish

Time 35m

Number Of Ingredients 7

2 medium sweet potatoes
2 cloves garlic
1 cup vegetable or chicken broth
2 tbsp butter
2 tsp fresh sage
1/2 tsp sea salt
1/4 tsp black pepper

Steps:

  • Peel sweet potatoes and cut into 1/2-inch cubes. Place in a medium saucepan with whole garlic cloves and broth. Add water as needed to just cover the sweet potatoes.
  • Bring sweet potatoes to a boil. Reduce heat and simmer until sweet potatoes are tender, about 20 minutes.
  • Meanwhile, make the sage-infused brown butter. Finely chop sage. Add butter to a small skillet and heat over low heat, stirring, until butter is golden. If you listen carefully, the butter will stop crackling when it is browned. Add sage and stir, then turn off heat.
  • Drain sweet potatoes, reserving 1 cup of the cooking liquid. Add browned sage butter, salt and pepper. Use a potato ricer or masher to mash sweet potatoes until smooth, adding cooking liquid as needed until the desired consistency is reached.
  • Serve hot. Store leftovers in an airtight container in the refrigerator.

Nutrition Facts : Calories 114 calories, Sugar 3.2 g, Sodium 319.7 mg, Fat 5.8 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 14.8 g, Fiber 2.2 g, Protein 1.3 g, Cholesterol 15.3 mg

BROWNED BUTTER SWEET POTATOES WITH SAGE



Browned Butter Sweet Potatoes with Sage image

Provided by Cynthia

Categories     Side

Number Of Ingredients 4

3 cups cooked mashed sweet potatoes (about 4 medium)
6-7 large sage leaves (cut chiffonade)
6 Tablespoons unsalted butter
Kosher salt and pepper to taste.

Steps:

  • Clean and cook the sweet potatoes until flesh is tender. Either prick and bake or microwave. About 40 minutes if baking, about 5-7 minutes if microwaving, depending on the size and number of sweet potatoes.
  • Peel and reserve flesh. (I save the peels for my dog)
  • In the bowl of a mixer, fitted with a paddle, beat the sweet potatoes for 1 or 2 minutes, until almost smooth.
  • In a saucepan over a medium heat, melt butter and sage together, watching carefully until it begins to turn golden brown. Just as it turns nutty brown and fragrant, remove from the heat and add to the mashed sweet potato.
  • Blend sweet potato mash and browned butter and sage until mixed. Season with salt and pepper to taste.
  • Serves 6, 1/2 cup each.

Nutrition Facts : ServingSize 1 g, Calories 158 kcal, Carbohydrate 13 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 38 mg, Fiber 2 g, Sugar 3 g

BROWN BUTTER MASHED POTATOES



Brown Butter Mashed Potatoes image

Top the creamy mashed potatoes with brown butter to make them extra rich and delicious. Get the recipe for Brown Butter Mashed Potatoes.

Provided by Lindsay Maitland Hunt

Time 30m

Number Of Ingredients 5

2.5 pounds russet potatoes, peeled and chopped
0.75 cup (1 1/2 sticks) unsalted butter, cubed
1.5 cups whole milk
kosher salt and black pepper
chopped fresh chives, for serving

Steps:

  • Steam the potatoes in ½ inch of water, covered, until tender, 18 to 20 minutes (adding more water to the pot if necessary); drain.
  • Meanwhile, heat ½ cup of the butter in a medium skillet over medium heat. Cook, stirring occasionally, until the butter foams and begins to brown, 6 to 8 minutes.
  • Mash the potatoes with the milk, 1½ teaspoons salt, and ¾ teaspoon pepper. Fold in the remaining ¼ cup of butter. Top the potatoes with the brown butter and chives. Serve warm.

Nutrition Facts : Calories 291 kcal, Carbohydrate 28 g, Cholesterol 50 mg, Protein 5 g, SaturatedFat 12 g, Sodium 388 mg, Sugar 3 g, Fat 19 g, UnsaturatedFat 0 g

SAGE MASHED POTATOES



SAGE MASHED POTATOES image

Smooth and creamy, these Sage Mashed Potatoes make a perfect side dish for any meal. Adding sage-infused, browned butter brings so much flavor and aroma!

Provided by Tania Sheff

Categories     Side Dish

Time 30m

Number Of Ingredients 6

3 lbs. Russet or Yukon Gold potatoes
5 tbsp. butter (divided)
4 large fresh sage leaves
1 cup whole milk
1/2 cup Parmesan cheese (shredded)
1 tsp. salt (or to taste)

Steps:

  • Peel and quarter the potatoes, place them in a large pot, and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
  • Meanwhile, heat the butter in a medium saucepan over medium-low heat. Once melted, add the sage leaves and cook until the butter begins to brown, about 3-4 minutes. Remove the sage leaves and
  • Add the milk to the butter and bring them to a simmer. Turn off the heat and set aside.
  • Once the potatoes are cooked through, drain well. Mash the potatoes with a potato masher. Add the butter-cream mixture, Parmesan, and salt. Keep mashing until its smooth and no lumps remain.
  • Transfer the mashed potatoes to a serving platter, drizzle with the remaining butter, and garnish with finely chopped sage.

Nutrition Facts : Calories 277 kcal, Carbohydrate 30 g, Protein 10 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 580 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

SWEET POTATO AND SAGE-BUTTER CASSEROLE



Sweet Potato and Sage-Butter Casserole image

Sage adds a savory note to sweet-potato casserole. Best of all: It can be made two days before the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 7

2 pounds sweet potatoes, peeled and cut into 1-inch pieces
1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
4 ounces (1 stick) unsalted butter, plus 1 ounce (2 tablespoons), melted
2 1/2 tablespoons chopped fresh sage
1 1/2 cups whole milk, warmed
Coarse salt and freshly ground pepper
1 cup fresh breadcrumbs (from 3 slices white bread, crusts removed)

Steps:

  • Place sweet potatoes and potatoes in a large saucepan; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. Drain; pass through a ricer into a bowl.
  • Preheat oven to 375 degrees. Melt 1 stick butter in a small saucepan over medium heat, swirling occasionally, until golden brown, 5 to 7 minutes. Remove from heat; add 2 tablespoons sage. Stir butter mixture and milk into potatoes. Season with salt and pepper. Transfer to a 2-quart casserole dish. (Mixture can be refrigerated for up to 2 days.)
  • Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine.
  • Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. (If browning too quickly, tent with foil.) Let stand, uncovered, for 10 minutes.

SAGE-BUTTER MASHED POTATOES



Sage-Butter Mashed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Peel and halve 3 medium russet potatoes. Put in a microwave-safe bowl, cover with plastic wrap and make a small hole in the plastic with a knife. Microwave until tender, 12 to 15 minutes; let sit, covered, 2 minutes. Mash the potatoes with 1 to 1 1/4 cups hot milk, and salt to taste. Melt 3 tablespoons butter in a small skillet over medium heat and cook until golden brown; add 8 to 10 sage leaves and cook 30 more seconds. Pour over the potatoes.

MASHED SWEET POTATOES WITH SAGE BUTTER



Mashed Sweet Potatoes with Sage Butter image

Yield Makes 4 servings

Number Of Ingredients 4

1 1/2 pounds sweet potatoes (2 large), peeled and cut into 1/2-inch pieces
1/2 teaspoon salt
3 tablespoons unsalted butter, softened
2 teaspoons chopped fresh sage

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.

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