Mashed Yukon Gold Potatoes With Fried Sage Leaves Recipes

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 YUKON GOLD POTATOES WITH FRIED SAGE LEAVES

Steps:

• Pour enough oil into large saucepan to reach depth of 1 inch; heat to 350°F. Working in batches, add 4 to 5 sage leaves at a time to oil and fry until bright green and crisp, about 15 seconds per batch (do not brown or leaves will taste bitter). Using slotted spoon, transfer sage to paper towels to drain (leaves will darken slightly as they cool). Sprinkle lightly with salt. Set aside.
• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain well. Return potatoes to pot. Add butter and 1 1/3 cups milk; mash until smooth, thinning with milk if desired. Stir in dried sage. Season with salt and pepper.
• Transfer potatoes to large bowl. Garnish with a few fried sage leaves; serve remaining fried sage leaves alongside.

YUKON GOLD MASHED POTATOES

Steps:

• Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15-20 minutes.
• Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1-2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
• With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.

CREAMY YUKON GOLD MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not completely falling apart, 15 to 20 minutes. Drain and return to the pot.
• Add cream cheese, sour cream, and butter; mash with a potato masher until potatoes are mashed and everything is incorporated. Add Parmesan cheese, 1/4 cup milk, garlic paste, garlic salt, salt, and pepper; mix with a large wooden spoon until combined. Taste and adjust salt and pepper if needed. Stir in chives and add more milk if you want a creamier consistency.

MASHED YUKON GOLD POTATOES

Steps:

• Put potatoes in large pan; cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil. Reduce to a simmer; cook until tender, about 20 minutes. Drain. Press through food mill or ricer into pan.
• Heat milk and cream in a small pan over medium-low heat. Pour over hot potatoes. Add butter; mash with potato masher. Stir in 2 teaspoons salt. Use immediately or refrigerate up to 3 days; reheat before using.

MASHED YUKON GOLD POTATOES WITH GARLIC

Steps:

• Cut potatoes into pieces (the smaller they are, the faster they will cook).
• Place potatoes and garlic in a large saucepan.
• Bring to a boil.
• Cook on medium heat for 15 minutes, or until potatoes are tender.
• Drain, but do not discard garlic.
• Add remaining ingredients, and mash with a potato masher until smooth.
• Add additional milk if necessary.
• If desired, season with additional salt and pepper.