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Mashed Potatoes with Sage

You need delicious yellow or russet potatoes with high starch content for soft and lump-free mashed potatoes. With herbs, the mashed potatoes will be delicious. It is a recipe that can be prepared in advance and then slightly warmed up before serving. They can be used in other recipes the next day. 
Course Side Dish
Cuisine French, Italian
Keyword butter, herbs, mashed potatoes, milk and apple cake without baking powder, pomme purè, potatoes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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Ingredients

  • 6 medium-sized potatoes
  • 3-4 sage leaves
  • 1 sprig of fresh rosemary
  • 1 cup of milk 
  • ¼ cup of butter
  • 1 tbsp of coarse salt
  • ½ tsp of salt (for the milk) and as much as needed for the final puree
  • Nutmeg and pepper to taste
Servings 4 servings

Instructions

  • Wash and peel the potatoes;
  • Put the potatoes in a large saucepan, and cover with 1-inch cold water. Add the salt and bring to boil over high heat;
  • Lower heat and simmer potatoes for 20 or 30 minutes;
  • In the meantime, heat the milk with 1/2 tsp of salt, pepper, nutmeg, sage, and rosemary;
  • When the milk begins to boil, turn off the heat (the milk should not boil);
  • Use a fine-mesh strainer to remove all residue from the milk;
  • When the potatoes are soft and begin to crumble, drain them and put them through a medium sieve, a potato ricer, or a masher;
  • On very low heat, add butter to the potatoes. Add the milk and stir with a wooden spoon to incorporate the milk into the potatoes;
  • You will get a very smooth and very uniform cream;
  • Adjust the salt and pepper if the mashed potato is too sweet. Serve hot and enjoy!