MASHED POTATOES WITH FRIED SAGE
Provided by Food Network Kitchen
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
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
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
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
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
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
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
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
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
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
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
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
Yield Makes 4 servings
Number Of Ingredients 4
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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- Bring a pot of water to boil for the sweet potatoes. Add the potatoes and cook until soft–they cook a bit quicker than regular potatoes, about 20 to 25 minutes should do.
- As the potatoes cook, make the butter. Place the softened butter in a medium sized bowl. Add the garlic, sage, cumin, and lime juice to butter, and stir to combine. You need to stir vigorously at first to get things well incorporated into the butter. Continue stirring until everything is well mixed together. You can make the butter earlier and refrigerate if you like.
- Drain the potatoes, add 1/2 cup of milk and butter. Mash in the butter and milk as you would other types of mashed potatoes. Add extra milk as needed, mashing until you reach your desired consistency.
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Estimated Reading Time 5 mins
- Once cool enough to touch, remove the skin of the potatoes. Place the peeled potatoes in a large mixing bowl and mash. I find that using an electric hand mixer or stand mixer gives the best results but you can use a hand masher.
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Estimated Reading Time 4 mins
- Boil sweet potatoes: Place sweet potatoes in a medium pot and cover with water. Bring to a boil, add salt and simmer until fork-tender, about 8-10 minutes. If you like, add a sprig of rosemary to the water for the last 2 minutes (you can leave it in longer, but I find the taste gets too strong).
- Drain and steam: Drain the potatoes well, then put them back into the pot over the lowest heat setting. Cook until they look dry, stirring constantly, to steam off any excess water.
MASHED SWEET POTATOES WITH MARSHMALLOW BUTTER - MOM ON …
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- Peel sweet potatoes and cut into 3 - 4 inch chunks. Place in boiling water and cook until tender, about 20 minutes.
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5/5 Estimated Reading Time 3 mins
- Place the cubed sweet potatoes in a large saucepan and add in 4 cups/1 litre of broth/stock. Top up with water so the potatoes are covered by at least 1" of liquid. Add a teaspoon of salt and bring to a boil.
- Reduce the heat to a simmer and cook uncovered, until the potatoes are tender. (Around 10 to 12 minutes.)
BUTTERMILK MASHED SWEET POTATOES WITH BROWN BUTTER AND SAGE
From carriesexperimentalkitchen.com
Estimated Reading Time 3 mins
- Add potatoes in a large saucepan and cover with water. Bring to a boil and cook until potatoes are fork tender. Drain water.
- While the potatoes are cooking, melt butter in a small saucepan until it starts to foam and turn light brown (it will also start to smell nutty). Add the sage, brown sugar and buttermilk and simmer over low heat for 1-2 minutes; just until the buttermilk heats up.
- Add the buttermilk mixture to the cooked potatoes and blend together with an electric mixer until mixture is creamy. Season with salt and pepper.
BROWN BUTTER SAGE ROASTED SWEET POTATOES
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Estimated Reading Time 4 mins
- Toss everything together with your hands until all the potato chunks are evenly coated in oil and seasoning
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From thefoodieaffair.com
Estimated Reading Time 3 mins
- Place sweet potato rounds over the butter and melt the two remaining tablespoons of butter. Pour butter over the potatoes, sprinkle with sea salt and place sage leaves on top on potatoes. Cover with foil and cook for 20 minutes. Remove foil and continue to cook until potatoes are tender (about 10 minutes longer).
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- Pierce each potato with a fork 3 to 4 times on each side. Wrap each potato in a damp paper towel. Microwave at HIGH 8 minutes, turning after 4 minutes. Cool slightly. Cut potatoes in half; scoop pulp into a bowl. Mash pulp.
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- Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.
- Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.
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- Line a baking sheet with foil and preheat your oven to 425F. Move the rack to the middle position. Place whole, unpeeled sweet potatoes on the baking sheet. Carefully prick potatoes all over with a knife. Bake for 45-50 minutes or until very soft.
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- Cut the sweet potatoes in half lengthwise (to let the steam escape), and let them cool for a few minutes until they're cool enough to handle. Scoop out the flesh and add it to a pot.
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