Sage-Infused Yukon Gold Mashed Potatoes Recipe Is a Step Above by Chef Gigi
Mashed potatoes are a side dish you really can't go wrong with, and there are so many different ways to make mashed potatoes. This decadent sage-infused Yukon gold mashed potato recipe is a step above. Really. The sage permeates throughout the mashed potatoes creating a silky, buttery, aromatic experience with each bite.
To make this creamy gluten-free mashed potato recipe that's holiday worthy but easy enough for Monday after band practice, you will need Yukon gold potatoes, salt, milk or cream, chicken broth, butter, fresh sage leaves, garlic, sour cream, Parmesan cheese and optional chives or parsley to garnish. The cream is infused with the garlic and sage leaves, then mixed into the mashed potatoes. Quick, easy and delicious!
Serve these sage mashed potatoes as a side dish with weeknight dinners or with your Easter, Thanksgiving or Christmas dinners. I like to serve them with roasted chicken and blistered green beans (recipes coming soon!).
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
- 3 pounds Yukon gold potatoes, peeled and cut into quarters
- 1 teaspoon salt, or to taste
- 1/2 cup milk or cream (amount will depend on your desired consistency)
- 1/2 cup chicken stock
- 1/2 cup unsalted butter, at room temperature
- 2 fresh sage leaves
- 12 cloves garlic, peeled and smashed
- 1/3 cup sour cream
- 1/3 cup grated Parmesan cheese
- 2 tablespoons fresh chopped chives or parsley, for garnish
Helpful Products
- Ricer
- Soup Pot
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Salt and Pepper
- Saucepot
- Grater
- Dutch Oven
- Potato Masher
Recipe Notes
- Add the milk or cream slowly until you reach desired consistency.
- You could use russet potatoes, but Yukon gold are creamy and buttery. Perfect for this recipe.
Here's how to make it:
- Place potatoes in a large 8-quart pot and cover them with cold, salted water, at least an inch of water. Bring to a boil, reduce heat to medium-low and simmer until fork tender, about 15 to 20 minutes.
- When potatoes are just about fork tender, put the milk, cream and stock in a small pan over medium-high heat. Add smashed garlic, sage leaves and butter, and heat to hot and fragrant, about 2 to 3 minutes. Set aside and keep warm, and infuse flavors into the cream.
- Drain cooked potatoes, strain the hot cream mixture into the potatoes and stir until the cream mixture is incorporated. Hold back a portion of the liquid until you know how you want the consistency of your potatoes to be.
- Press the hot potatoes into a large bowl through a ricer or food mill. Add sour cream and cheese. Taste and adjust the seasoning with salt and pepper. Stir to combine. Add more warm liquid to adjust consistency, if needed. Taste and season with salt and pepper. Garnish with chives or parsley, if desired.
Nutrition Facts Per Serving
Calories: 166
Total Fat: 9.3g
Saturated Fat: 5.8g
Cholesterol: 23mg
Sodium: 535mg
Total Carbohydrate: 18.4g
Dietary Fiber: 1.6g
Total Sugars: 1.1g
Protein: 4.2g
Vitamin D: 5mcg
Calcium: 94mg
Iron: 1mg
Potassium: 419mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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