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Ingredientes
- Vegetable oil for frying
- 1 lrg bunch fresh sage leaves with short s (abt 30)
- 6 lb Yukon Gold potatoes peeled, and cut into 1" cubes
- 14 Tbsp. butter - (1 3/4 sticks) room temperature
- 1 1/3 c. whole lowfat milk or possibly more if needed
- 1 1/2 Tbsp. dry sage leaves crumbled
Direcciones
- Pour sufficient oil into large saucepan to reach depth of 1 inch; heat to 350 degrees. Working in batches, add in 4 to 5 sage leaves at a time to oil and fry till bright green and crisp, about 15 seconds per batch (don't brown or possibly leaves will taste bitter). Using slotted spoon, transfer sage to paper towels to drain (leaves will darken slightly as they cold). Sprinkle lightly with salt. Set aside.
- Cook potatoes in large pot of boiling salted water till tender, about 20 min. Drain well. Return potatoes to pot. Add in butter and 1 1/3 c. lowfat milk; mash till smooth, thinning with lowfat milk if you like. Stir in dry sage. Season with salt and pepper.
- Transfer potatoes to large bowl. Garnish with a few fried sage leaves; serve remaining fried sage leaves alongside.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 8 servings | |
| Calories 485 | |
| Calories from Fat 196 | 40% |
| Total Fat 22.31g | 28% |
| Saturated Fat 13.9g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 177mg | 7% |
| Potassium 1530mg | 44% |
| Total Carbs 65.98g | 18% |
| Dietary Fiber 6.2g | 21% |
| Sugars 4.34g | 3% |
| Protein 9.27g | 15% |
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