Sage Scented Garlic Mashed Potatoes Recipes

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OLIVE-OIL MASHED POTATOES WITH GARLIC AND SAGE



Olive-Oil Mashed Potatoes with Garlic and Sage image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 45m

Number Of Ingredients 7

1 1/4 cups whole milk, plus more for thinning, if needed
1/4 cup extra-virgin olive oil
1/2 stick unsalted butter
2 tablespoons chopped fresh sage leaves
3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
5 cloves garlic, smashed and peeled
Coarse salt

Steps:

  • Bring milk, oil, butter, and sage to a boil in a small saucepan. Remove from heat and set aside. Cover potatoes and garlic with 2 inches cold water in a large pot. Add 1 tablespoon salt and bring to a boil. Reduce heat and simmer until potatoes are tender when pierced with a knife, about 13 minutes.
  • Drain potatoes and return to pot. Pour milk mixture through a fine sieve over potatoes; discard solids. Mash potato mixture with a potato masher to combine. Season with salt. Mashed potatoes can be made 3 days ahead and stored in refrigerator. Reheat in a bowl set over a pot of simmering water, thinning with more milk if necessary.

SAGE BUTTER ROASTED GARLIC MASHED POTATOES



Sage Butter Roasted Garlic Mashed Potatoes image

Home-style roasted garlic mashed potatoes recipe with a sage infused butter! This creamy, dreamy side dish has a fluffy whipped texture and mouthwatering flavor!

Provided by Danielle Fahrenkrug

Categories     Side

Time 35m

Number Of Ingredients 8

4 tablespoons butter (Ghee or vegan butter)
6 large sage leaves
1 garlic bulb (you will end up only using 4 cloves)
2 pounds Yukon Gold or Red Potatoes (peeled and quartered)
1 - 1 1/2 cups milk or cream (warm (can also use goat milk, or dairy-free milk))
1/3 cup sour cream (or non-fat plain Greek yogurt)
0 Himalayan salt (+ more for boiling water)
white pepper

Steps:

  • Preheat the oven to 425 degrees F.

Nutrition Facts : Calories 279 kcal, Carbohydrate 31 g, Protein 7 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 38 mg, Sodium 137 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 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.

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 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.

SUPREME GARLIC MASHED POTATOES



Supreme Garlic Mashed Potatoes image

By cooking garlic cloves and potatoes together you get a nice easy way to get a taste of garlic. Make potatoes as dense or creamy as you like by adjusting milk.

Provided by JoAnn

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

6 -8 potatoes, washed,peeled and cubed
1/2-1 cup butter
1/2 cup sour cream
1/4 cup milk, or more if needed
3 cloves garlic
salt
pepper
paprika
parsley

Steps:

  • Boil potatoes and the garlic cloves together.
  • When tender, mash with potato masher and add butter.
  • Mash some more, add sour cream and enough of milk to desired consistency.
  • Season with salt and pepper.
  • Top with a sprinkling of paprika and parsley flakes.

GARLIC MASHED POTATOES



Garlic Mashed Potatoes image

These garlic mashed potatoes are rich and very tasty! For a creamier texture, use heavy cream in place of the milk. These are also terrific topped with green onions.

Provided by LORNASCHMALZ

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 7

8 potatoes, peeled and quartered
½ cup milk
¼ cup butter
2 cloves garlic, minced
salt to taste
1 pinch ground white pepper
2 tablespoons sesame seeds

Steps:

  • Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
  • Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 57.3 g, Cholesterol 32.9 mg, Fat 14.8 g, Fiber 8.7 g, Protein 12.6 g, SaturatedFat 8 g, Sodium 107.5 mg, Sugar 3.2 g

ROASTED POTATOES WITH SAGE AND GARLIC



Roasted Potatoes With Sage and Garlic image

The word "sage" is derived from the Latin word salvia, which means "safe, whole, healthy." In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages. Of solid character and haunting flavor, sage does better with robust, earthy peasant fare rather than with more refined cuisine. It pairs perfectly here with potatoes and stands up well to garlic. Enjoy with your favorite roasted or grilled meat.

Provided by Molly O'Neill

Categories     side dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds small creamer potatoes, halved
1/3 cup flour
1 1/2 tablespoons vegetable oil
4 cloves garlic, minced
1/4 cup chopped sage leaves
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees and place a large, heavy skillet or roasting pan in the oven to heat up. Place the potatoes in a large saucepan and cover with cold salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.
  • Drain the potatoes well and place them on paper towels. Place the flour on a plate and when the potatoes are dry, roll them in the flour to coat, shaking off any excess. Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes. Remove from the oven and add the garlic, sage and butter. Return the pan to the oven for one minute. Season generously with salt and pepper and serve.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 467 milligrams, Sugar 2 grams, TransFat 0 grams

GARLIC-SMASHED POTATOES



Garlic-Smashed Potatoes image

Great garlic-smashed potatoes for a party. The potatoes can be boiled and smashed ahead of time, leaving only the baking to do once guests arrive.

Provided by Karen Dekker

Categories     Side Dish     Potato Side Dish Recipes

Time 2h5m

Yield 10

Number Of Ingredients 6

5 pounds small red potatoes
½ cup olive oil, or more as needed
8 large cloves garlic, minced
1 ½ teaspoons salt
¾ teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Steps:

  • Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Arrange potatoes close together in a 9x13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed.
  • Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes.
  • Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry.
  • Sprinkle with parsley and serve hot.

Nutrition Facts : Calories 261.1 calories, Carbohydrate 37.6 g, Fat 11.1 g, Fiber 4 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 363.8 mg, Sugar 2.3 g

CREAMY MASHED POTATOES WITH GOAT CHEESE AND FRESH SAGE



Creamy Mashed Potatoes with Goat Cheese and Fresh Sage image

Categories     Milk/Cream     Cheese     Potato     Side     Thanksgiving     Vegetarian     Goat Cheese     Fall     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
5 ounces soft fresh goat cheese
1/4 cup (or more) whole milk
2 tablespoons (1/4 stick) butter
4 teaspoons chopped fresh sage
Fresh sage sprigs

Steps:

  • Cook potatoes in large saucepan of boiling salted water until tender, about 12 minutes; drain well. Return to same pan. Add cheese, 1/4 cup milk, and butter; mash until smooth. Mix in chopped sage; season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, thinning with more milk, if too thick.) Mound potatoes in bowl. Garnish with fresh sage sprigs.

GARLIC-THYME MASHED POTATOES



Garlic-Thyme Mashed Potatoes image

Potatoes can be peeled and cut up to 2 days ahead. Store them in the refrigerator in an airtight container filled with water. Mashed potatoes can be made 2 hours in advance. Transfer them to a heatproof bowl, cover with plastic wrap, and place over a pot of simmering water. Uncover and stir to serve.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 55m

Yield Serves 8 to 10; makes about 10 cups

Number Of Ingredients 6

5 pounds Yukon Gold potatoes, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
4 garlic cloves, peeled and smashed
1 1/2 cups whole milk
1 stick unsalted butter, plus more for serving
3 sprigs fresh thyme

Steps:

  • Place potatoes in a large pot with 2 tablespoons salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.
  • Drain potatoes and garlic in a colander. Return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash directly in pot with a potato masher. Cover to keep warm.
  • In a small saucepan, combine milk, butter, and thyme. Cook over medium until butter melts and milk is steaming. Discard thyme, then stir milk mixture into potatoes. Season with salt and pepper, top with a pat of butter and more pepper, and serve.

GARLIC SMASHED POTATOES



Garlic Smashed Potatoes image

This double-cooking technique (boiling, then roasting) works very well with whole red potatoes. The finished potatoes are rough and crisp and very good.

Provided by dojemi

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 5

16 red potatoes (unpeeled)
3 cloves garlic, halved
1/4 cup olive oil
kosher salt, to taste
fresh ground pepper, to taste

Steps:

  • In a large soup pot combine the potatoes and garlic with enough water to cover them by several inches.
  • Bring the water to a boil, cover the pan, and lower the heat.
  • Let the pototoes simmer steadily for 20 minutes or until they are tender when pierced with a skewer.
  • Set the oven at 450 degrees.
  • Have on hand a 12-inch baking dish.
  • Rub the dish with a thin film of oil.
  • Drain the potatoes and garlic and set them aside until they are cool enough to handle- do not let the potatoes become cold.
  • Cut the potatoes into quarters and squeeze each one with your fingers or set the potatoes on a board and tap them lightly with a mallet.
  • Transfer the potatoes to the baking dish, packing them tightly into the dish.
  • Chop the garlic and scatter it on the potatoes.
  • Drizzle the oil on top of the potatoes and sprinkle them with salt and pepper.
  • Transfer the dish to the hot oven.
  • Roast the potatoes for 20 minutes or until the top is crusty and golden brown.
  • Serve at once.

GARLIC MASHED SWEET POTATOES RECIPE BY TASTY



Garlic Mashed Sweet Potatoes Recipe by Tasty image

Here's what you need: sweet potatoes, butter, heavy cream, garlic, salt, pepper

Provided by Merle O'Neal

Categories     Sides

Time 30m

Yield 4 servings

Number Of Ingredients 6

4 sweet potatoes
2 tablespoons butter
¼ cup heavy cream
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Add potatoes to a large pot of salted water. Place over medium/high heat and bring to a boil. Cook until fork tender, about 15-20 minutes.
  • Drain, peel, and mash potatoes until they reach a smooth consistency.
  • Add remaining ingredients to mash and mix to incorporate.
  • Enjoy!

Nutrition Facts : Calories 333 calories, Carbohydrate 54 grams, Fat 12 grams, Fiber 7 grams, Protein 4 grams, Sugar 17 grams

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From thegarlicdiaries.com


HEARTY ROASTED GARLIC MASHED POTATOES RECIPE - A PINCH OF HEALTHY
Place the head of garlic in the center of a square piece of foil. Drizzle the olive oil over the garlic and sprinkle it with salt and pepper. Wrap the foil around the garlic and close it up. Place the garlic into the air fryer basket and roast for 20-30 minutes. Remove and let cool for 4-5 minute before opening.
From apinchofhealthy.com


VEGAN GARLIC HERB-SCENTED MASHED POTATOES - SPOON WITH ME
2018-11-12 Turn off the heat, and bash the herbs with a muddler or wooden spoon to release more of their flavor. Allow the herbs to steep in the hot liquid for 20-30 minutes. Remove the herb sprigs when ready to use the liquid. Preheat oven to low broil. Reheat the mashed potatoes over low heat in the saucepan.
From spoonwithme.com


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