Mashed Potatoes with Fried Sage

  • Level: Easy
  • Total: 1 hr
  • Active: 25 min
  • Yield: 6 to 8 servings
Save Recipe

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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 Potatoes

Creamy Garlic Mashed Potatoes

Creamy Mashed Potatoes

Creamy Mashed Potatoes

Instant Pot Mashed Potatoes

"Mock" Garlic Mashed Potatoes

Sour Cream Mashed Potatoes

Roasted Garlic Mashed Potatoes