These mashed potatoes are brought up to the next level by adding roasted garlic and caramelized shallots. Fresh chopped sage adds a wonderful holiday touch. Don’t be afraid of the butter and cream. That’s what gives mashed potatoes most of it’s flavor. Plus, if you are making this for a holiday dish, why not indulge a bit.
Prep Time: 45 minutes, largely unattended (to roast the garlic)
Cook Time: 20-25 minutes
Serves: 6-8 sides
1 teaspoon olive oil (to roast the garlic)
6-8 tablespoons butter, room temperature
1 head of garlic, roasted
6-8 shallots, thinly sliced
3 lb russet potatoes or Yukon gold (or other good mashing potato), peeled and cut into large chunks
1-2 teaspoons sage, finely chopped
4-6 additional sage leaves, for garnish
2-3 tablespoons of safflower or canola oil, for frying the sage garnish
½ to ¾ cup cream, half and half, or milk, warmed
Fine sea salt and pepper, to taste
Heat the oven to 425 degrees Fahrenheit. Roast the garlic according to the Roasted Garlic recipe. This can be done 1 day ahead and refrigerated.
Peel and cut the potatoes. Place them in a large pot and cover with water. Turn the heat to high and bring to a boil. Once the water is boiling add in 1 tablespoon of sea salt. Continue to boil until the potatoes are easily pierced with a fork.
As the potatoes are boiling, melt 1 tablespoon of butter in a skillet. Thinly slice the shallots and add them to the skillet. Sprinkle them with salt. Sautee the shallots over medium-low heat for 8-10 minutes until they begin to caramelize.
Remove the roasted garlic cloves from the skins and add them to the caramelized shallots in the skillet to heat through. Add the finely chopped sage to the skillet too. Continue to keep warm over low heat until the potatoes are done.
When the potatoes can be easily pierced with a fork, drain them. Add them back to the pot and heat over low heat for a minute or so, gently shaking the pan. This helps remove some of the liquid in the potatoes.
If using a potato ricer or food mill, rice or mill the potatoes now.
Add in the remaining butter, the shallot-garlic mixture from the skillet, and ¼ cup of cream. Sprinkle with sea salt and freshly ground black pepper. If you didn’t rice or mill your potatoes, now’s the time to mash them.
Taste for seasoning and add more salt, butter, or cream as needed.
In a small skillet add in 2-3 tablespoons of safflower oil. Add in the 4-6 sage leaves. Turn the heat to medium-high and fry 30 seconds or so on each side. Remove the sage leaves from the oil and let drain on a paper towel.
Transfer the potatoes to a serving dish and top with the fried sage leaves.