Nov 25

Roasted garlic and sage mashed potatoes

Roasted garlic and sage mashed potatoes!

You’re probably looking at that photo up there and thinking, “Why is there a picture of ice cream on the mashed potato post?”

Well, here’s the thing. Mashed potatoes aren’t very photogenic. I was having a lot of trouble taking pictures that made them look appetizing. So, I put the potatoes in the fridge overnight, then used an ice cream scooper to put them on a plate. So now the mashed potatoes look like ice cream! And what’s more appetizing than ice cream? NOTHING.

But rest assured, if you make this recipe, you’re not going to be stuck with a bowl of cold, solid-packed potato balls. These potatoes are fluffy and creamy and everything mashed potatoes should be.

One suggestion, from resident Tribune taste-tester and cantankerous blogger Joetopia: Use lots of salt. This advice is actually more for me than for you, because I tend to go light on the seasonings. Wouldn’t want to add too much flavor, you know. But I felt like these potatoes were missing something, and that’s what Joe said it needed. He then went on to complain about how I should have used some sort of potato-mashing instrument instead of my stand mixer, because the consistency resembled that of the mashed potatoes from KFC, and I exclaimed, “I love KFC mashed potatoes!” He just sighed.

Potato chunks ready for boiling!Garlic and sage simmering!Garlic and sage, all chopped up!

Recipe: Roasted garlic and sage mashed potatoes

From a recipe by Ryan King for The Associated Press

  • 5 large or 10 medium Yukon Gold potatoes, peeled and cut into small chunks
  • 1 head garlic
  • Canola or vegetable oil, for roasting the garlic
  • 15 fresh sage leaves
  • ¼ cup heavy cream
  • 6 tablespoons butter
  • Salt and ground black pepper, to taste
  1. Place the potatoes in a large saucepan of lightly salted water. Bring to a boil and cook until tender, about 20 to 25 minutes.
  2. Meanwhile, peel and trim the garlic cloves, then place in a small saucepan. Add enough oil to cover, then set over low heat and bring to a simmer. As soon as the oil is simmering, add the sage and cook until slightly crispy, about 1 minute.
  3. Use a slotted spoon to remove the sage and transfer to paper towels to drain. Leave the garlic in the oil and continue simmering until golden brown, about 10 minutes. Transfer to paper towels to drain and cool. Finely chop the garlic and sage. (I actually just tossed them in my mini food processor, because I’m lazy like that.)
  4. When the potatoes are tender, drain them. Press them through a food mill or potato ricer into a large bowl. Add the cream, butter, garlic and sage, then use an electric mixer to beat the potatoes until smooth. Season with salt and pepper.

(Here’s my initial attempt to make mashed potatoes look good. As you can see, I’m a big fan of the pastry bag.)

A weird swirl of mashed potatoes.

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1 comment

  1. Joe

    Very nice presentation! I did taste these potatoes, and with a little salt to perk up the flavor, they were great!

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