Garlic Mashed Potatoes
Adapted From: Web
Ingredients
4 pound Potatoes (yukon gold)
5 leaves Sage
13.5 ounce Milk
3 ounce Sour Cream
2 clove Garlic (grated)
1 Tbs Vegetable Oil
6 Tbs Butter
Directions
- Cut potatoes into 1 inch cubes. (Peeling is optional and will provide a smoother texture)
- Place potatoes in a large pot with enough cold water to cover by 1 inch. Add salt to water.
- Bring to a boil, then lower heat and reduce to a simmer. Cook until tender, about 15 minutes. Drain potatoes.
- Heat a 1/4 inch layer of oil in a small, non-stick pan over high heat. Once oil is simmering, place sage leaves in and quick fry until crisp but still green (2-4 seconds). Transfer to paper towel and season with salt. Set aside.
- Melt 3 Tbsp butter in pot used for potatoes over medium heat.
- Add garlic and cook stirring often, until fragrant (about 30 seconds).
- Reduce heat to low and return potatoes to pot; mash until smooth.
- Stir in sour cream. Add 1/4 cup milk at a time and mix until potatoes reach desired consistency.
- Season with salt and pepper.
- Just before serving, if potatoes are not still hot, reheat over medium heat and let warm through.
- Melt 3 Tbsp butter in a small bowl.
- Stir butter into potatoes. Add additional milk as need to create creamy consistency.
- Transfer to serving dish; crumble fried sage over potatoes.
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