Sage Mashed Potatoes Print Email

1. Cut 3 lbs. unskinned red potatoes into large chunks and remove the leaves from 6 sprigs of fresh sage, then cook the potatoes and sage stems in a large pot of boiling salted water until the potatoes are just tender, about 20 minutes. While the potatoes cook, mince the fresh sage leaves.

2. Drain the potatoes, return them to the pot, mash them coarsely, and set aside. Add the boiled sage stems and minced leaves to a medium saucepan along with 2 cups half-and-half, 12 tbsp. unsalted butter, and 8 cloves minced garlic and heat the mixture over medium heat just until it begins to boil; immediately remove from heat and allow to steep for 30 minutes.

3. Strain the mixture, pour it into the pot containing the mashed potatoes, season with salt and pepper, and stir until smooth.