Sage And Onion Mashed Potato Recipes

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Cook until very tender, about 20-25 minutes. , Meanwhile, in a skillet over low heat, cook onion and sugar in butter until golden, stirring frequently. Drain and mash the potatoes. Add milk, salt and pepper. Stir in onion mixture. Garnish with parsley if desired.

Steps:

• Prepare perfect mashed potatoes . Meanwhile, heat oil in heavy medium skillet over high heat. Add shallots; sauté until tender, about 2 minutes. Reduce heat to medium-low; stir until shallots are golden, about 5 minutes longer. Add fresh sage, white balsamic vinegar, and sugar; stir until caramelized, about 2 minutes. Stir shallot-sage mixture into potatoes. Season with salt.

Steps:

• Preheat oven to 450°F.
• In a greased 3 quart casserole dish, combine the potatoes and onions.
• In a large glass measuring cup combine vegetable broth, olive oil, sage, salt& freshly ground black pepper; drizzle over the potato and onion mixture and toss to coat.
• Bake uncovered for 1 hour, or until the vegetables are tender; stirring once or twice as needed.
• Roughly mash potatoes with a potato masher or with an electric mixer on low speed.
• Slowly stir in enough milk and butter for the potatoes to reach the desired consistency.
• Transfer to a serving bowl and enjoy!

Steps:

• Preheat oven to 400°F. Melt butter in heavy large ovenproof skillet over medium-high heat. Add onions, garlic, and 2 tablespoons sage; sauté 5 minutes. Add potatoes and 1 1/2 cups water. Bring to boil. Boil until water is completely absorbed, about 8 minutes. Add cream, salt, and pepper; bring to boil. Transfer skillet to oven and bake until potatoes are tender and top is golden, about 40 minutes. Sprinkle with remaining 1 tablespoon sage. Serve immediately.

Steps:

• Preheat oven to 450 degrees and place a large, heavy skillet or roasting pan in the oven to heat up. Place the potatoes in a large saucepan and cover with cold salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.
• Drain the potatoes well and place them on paper towels. Place the flour on a plate and when the potatoes are dry, roll them in the flour to coat, shaking off any excess. Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes. Remove from the oven and add the garlic, sage and butter. Return the pan to the oven for one minute. Season generously with salt and pepper and serve.

Steps:

• Heat a medium saucepan over medium-high heat.
• Add 1 tablespoon of the butter, then the celery and onions.
• Sauté until the vegetables are golden, about 5 minutes.
• Remove from the pan and reserve.
• Add the potatoes and just enough water to cover to the pan.
• Season generously with salt.
• Bring the water to a boil, cover, reduce heat to medium-low and cook until potatoes are tender.
• This should take about 15 minutes.
• Drain the potatoes and return the pan to a medium heat.
• Stir in the cooked vegetables, 3 tablespoons of butter and milk.
• Mash lightly with a masher or fork.
• Add more salt, pepper and taste for seasoning.
• Serve immediately or keep warm over low heat with the lid slightly opened.