Garlic- and Sage-Infused Mashed Potatoes

Garlic- and Sage-Infused Mashed Potatoes recipe
Mike Garten

Dreamy and decadent, these spuds get a boost of flavor from infused cream. For a thicker mash, use medium-starch Yukon Golds or even Purple Peruvian potatoes (which give a fun pop of color!).

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Cal/Serv: 295
Yields: 8 servings
Total Time: 0 hours 25 mins
Ingredients
4 lb.

yellow potatoes (about 8), peeled and quartered 

Kosher salt

2 c.

half-and-half or heavy cream

4 tbsp.

unsalted butter

1

head garlic, halved horizontally

4

small sprigs fresh sage

6

black peppercorns

Freshly grated or ground nutmeg, for serving

Directions
  1. Place potatoes in a large pot, add enough cold water to cover, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 15 to 18 minutes. Drain potatoes and return to the pot. 
  2. Meanwhile, place half-and-half, butter, garlic, sage, and peppercorns in a small saucepan and bring to a boil. Reduce heat and simmer 3 minutes; remove from heat. 
  3. Strain half-and-half mixture into the pot with potatoes. Add 3/4 teaspoon salt and mash to desired consistency. Sprinkle with nutmeg before serving if desired.

PER SERVING 295 CALORIES, 12 G FAT (7.5 G SATURATED), 6 G PROTEIN, 465 MG SODIUM, 4 2 G CARB, 3 G FIBER

COST PER SERVING 77¢

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