Sage And Onion Mashed Potatoes Recipes

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SAGE MASHED POTATOES



Sage Mashed Potatoes image

Found this recipe in Taste of Home by Harriet Stichter. 2 WW points caluculated using the nutritional analysis provided in the cookbook. One serving is 2/3 cup mashed potatoes.

Provided by Trixyinaz

Categories     Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

4 medium potatoes, peeled and cut into 1/8 inch slices
1 medium onion, chopped
1/4 cup water
2 tablespoons olive oil or 2 tablespoons canola oil
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup low-fat plain yogurt

Steps:

  • Spray a 11 x 7 x 2 inch baking dish with PAM.
  • Layer the potatoes and onion.
  • Combine the water, oil, sage, salt and pepper.
  • Pour over potatoe mixture.
  • Cover and bake at 450 degrees for 45 to 50 minutes or until potatoes are tender, stirring twice.
  • Transfer to a mixing bowl, add yogurt and mash.

Nutrition Facts : Calories 178.8, Fat 4.9, SaturatedFat 0.8, Cholesterol 0.8, Sodium 215.1, Carbohydrate 30.8, Fiber 3.5, Sugar 5.8, Protein 4

SAGE AND ONION MASHED POTATOES



Sage and Onion Mashed Potatoes image

Slow roasting the potatoes with the onion and sage give them a delicious herb flavor. This is a holiday favorite in our home I'm sure you will enjoy as well.

Provided by - Carla -

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 lbs russet potatoes, peeled & cut into 1 inch pieces
2 onions, sliced into thin wedges
1/2 cup vegetable broth
1/4 cup olive oil
1 teaspoon ground sage
salt & freshly ground black pepper, to taste
1/3 cup milk
butter, to taste

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!

CRISPY GARLIC-SAGE POTATOES



Crispy Garlic-Sage Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Number Of Ingredients 0

Steps:

  • Put a baking sheet on the bottom oven rack and preheat to 375 degrees F. Peel 4 pounds Yukon gold potatoes and cut into wedges. Toss with 1/2 cup olive oil, 6 chopped sage leaves, 2 sprigs sage, 2 teaspoons kosher salt and 1/2 teaspoon pepper. Spread on the hot baking sheet and roast 30 minutes. Stir, then add 8 smashed garlic cloves; continue roasting until golden, about 30 minutes. Increase the temperature to 400 degrees F and cook until crisp, 15 more minutes. Season with salt.

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.

SAGE AND GARLIC MASHED POTATOES



Sage and Garlic Mashed Potatoes image

Categories     Garlic     Potato     Side     Yogurt     Fall     Sage     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 10

1 large garlic clove, sliced
3 tablespoons olive oil
1 tablespoon fresh sage leaves, minced or 1 1/2 teaspoons dried sage, crumbled
For fried sage leaves
olive oil for frying
12 whole fresh sage leaves
coarse salt for sprinkling
4 russet (baking) potatoes (about 2 pounds)
1 cup plain yogurt
1 tablespoon unsalted butter, softened

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.

ROASTED SAGE POTATOES



Roasted Sage Potatoes image

Sage and onions are aromatic, flavorful enhancements to flaky baked potatoes. This classic dish is a favorite in rural France. This is a recipe I found on about.com french recipes and changed just a bit.

Provided by diner524

Categories     < 4 Hours

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

5 large white potatoes, cut into large chunks
1 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried sage
3 tablespoons butter
1/2 cup chicken broth (or could use dry white wine)

Steps:

  • Preheat the oven to 400°F Toss the ingredients together in a shallow roasting pan, cover with foil, and cook, stirring twice, for 45 mins., uncover and bake 15 minutes more until lightly browned.

Nutrition Facts : Calories 137.8, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 475.6, Carbohydrate 22.6, Fiber 2.4, Sugar 1.8, Protein 2.5

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