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Mashed Yukon Gold Potatoes With Fried Sage Leaves

Type: Vegetables
Courses: Side dish
Serves: 8 people

Recipe Ingredients

  Vegetable oil - for frying
1   Large bunch fresh sage leaves with short s - (abt 30)
6 lbs 2724g / 96ozYukon Gold potatoes - peeled, and
  Cut into 1" cubes
14 tablespoons 210mlButter - (1 3/4 sticks) - room temperature
1 1/3 cups 315mlWhole milk - or more if needed
1 1/2 tablespoons 22mlDried sage leaves - crumbled

Recipe Instructions

Pour enough oil into large saucepan to reach depth of 1 inch; heat to 350 degrees. 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.

This recipe yields 8 servings.

Bon Appetit, December 2002


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