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Ingredientes
- 1 lrg Garlic clove, sliced
- 3 Tbsp. Extra virgin olive oil
- 1 Tbsp. Fresh sage leaves, chopped or possibly 1 1/2 tsp. dry sage, crumbled
- Â Â Extra virgin olive oil for frying
- 12 whl fresh sage leaves
- Â Â Coarse salt for sprinkling
- 4 x Russet, (baking) potatoes (about 2 pounds)
- 1 c. Plain yogurt
- 1 Tbsp. Unsalted butter, softened
Direcciones
- In a small saucepan simmer garlic in oil till golden brown. Stir in sage and remove pan from heat. Let mix stand 15 min and drain oil through a fine sieve into a small bowl, discarding solids.
- Make fried sage leaves:In a small skillet heat 1/8 inch oil over moderately high heat till warm but not smoking and fry sage leaves, 1 at a time, about 3 seconds, till crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt.
- Peel potatoes and quarter. In a large saucepan cover potatoes by 1 inch with salted cool water and simmer till tender, about 20 min. Reserve about 1/3 c. cooking liquid and drain potatoes.
- Preheat oven to 350F.
- While potatoes are still hot force through a ricer or possibly medium disk of a food mill into a bowl and beat in yogurt, butter, seasoned oil, sufficient reserved liquid to reach desired consistency, and salt and pepper to taste.
- Transfer to an ovenproof serving dish. Mashed potatoes may be made 1 day ahead and chilled, covered.
- Heat potatoes in oven till heated through and top with fried sage leaves.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1153g | |
| Calories 1289 | |
| Calories from Fat 537 | 42% |
| Total Fat 60.92g | 76% |
| Saturated Fat 18.34g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 158mg | 7% |
| Potassium 3958mg | 113% |
| Total Carbs 166.6g | 44% |
| Dietary Fiber 11.9g | 40% |
| Sugars 16.74g | 11% |
| Protein 27.07g | 43% |
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