These buttery garlic sage mashed potatoes are not only a great side dish for the holidays, but a welcome addition at your table all year round.
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As summer slips away my thoughts start to drift towards fall and the coming holiday season. While it may be too early to pick out your Halloween costume, it’s never too early to start experimenting with the recipes that will earn a spot at this year’s holiday table.
Take these garlic sage mashed potatoes for example. Creamy and buttery, with soft chunks of steamed potatoes and the subtle infusion of garlic and sage. They are both delicious and a great way to shake up your classic mashed potatoes.
Seasoned during both the cooking and mashing phases of preparation, garlic sage mashed potatoes dial up the flavor without overpowering the rest of the meal. They pair nicely with foods traditionally served for Christmas and Thanksgiving here in the USA, but also work wonderfully for a family dinner any time of the year.
As you may have noticed above, these potatoes are steamed instead of boiled. I go back and forth between the two, but definitely prefer the results of steaming over boiling.
I find that steaming the potatoes creates a richer flavor and a thicker texture compared to their boiled counterparts. More importantly, it takes less time because you don’t have to bring an entire pot of water to boil.
Check out this quick video for an overview of the recipe then see below for details and the printed version.
This recipe is prepared in two parts, so let’s start by steaming the potatoes. You will need some sort of steam basket for this recipe. As you can see in the pictures and video, I use the one I purchased as part of my cookware set. I like it because it fits multiple pans and is easier to manage with the dual handles, but I survived for years using a simple, stainless steel vegetable steamer. You can usually find a basic steamer for under $10 if you don’t yet have one.
In the bottom of the steamer basket add about two inches of water. The actual amount will change depending on the size of your pan. When using my 1 1/2 quart saucepan, I use around 2 cups of water.
Roughly chop or tear the fresh sage and crush and peel the garlic, then add both of these to the water in the pan. As they boil, the water will turn into a very strong sage and garlic like tea and will subtly infuse the flavors into the potatoes as they steam.
The potatoes should be washed to remove any dirt or dust, then chopped and placed in the steam basket. I use Yukon gold potatoes and find that the thin skins work great when included, but if you choose a thick skinned potato you may want to peel it first. Place the basket with the potatoes over the pan of water and bring it to a boil over high heat.
Once it’s boiling, drop the heat to medium and set the timer for 15 minutes. The potatoes should be fall apart tender when they are done. Transfer them to a bowl, and grab your potato masher along with the rest of the ingredients.
Add the butter, milk, white pepper, and salt, then begin mashing the potatoes. Once they get to the right consistency, swap the masher for a spoon.
The flavors of garlic and sage at this point are very subtle, but the dried sage and garlic powder will dial up the flavor without changing the smooth, creamy, texture that defines great mashed potatoes. Add the dried sage and garlic powder, mix thoroughly, then taste and adjust salt if necessary.
For an impressive weekend meal try these Garlic Sage Potatoes alongside my Worcestershire Green Beans and Pork Chops with Mustard Shallot Gravy, then finish it all off with a serving of this lovely Apple Crumble. It’s a perfect meal for fall.
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Garlic Sage Mashed Potatoes Recipe
Garlic Sage Mashed Potatoes
- 4 medium sized Yukon Gold potatoes
- 3 large cloves of garlic
- 5 fresh sage leaves
- 1/3 cup 2% or whole milk
- 4 TBSP butter
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/2 tsp dried sage
- 1/4 tsp garlic powder
In the bottom of the steamer basket add about an inch or two of water, being careful that the water isn't high enough to get into the steam basket.
Roughly chop or tear the fresh sage. Crush and peel the garlic. Add both to the water in the pan.
Wash and chop the potatoes, peeling if desired, then place them in the steam basket
Put the steam basket over or in the pan of water and bring to a boil over high heat.
Once boiling, drop the heat to medium and set the timer for 15 minutes. The potatoes should be fall apart tender when they are done.
Transfer the potatoes to a medium sized mixing bowl.
Add the butter, milk, white pepper, and salt, then mash the potatoes with a hand masher until you achieve the right consistency.
Add the dried sage and garlic powder, stir together, then taste and adjust salt if necessary.
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