Post by marlaoh on Oct 15, 2002 7:50:54 GMT -6
Sage and Onion Mashed Potatoes
6 medium baking potaotes, peeled and cut into eighths
2 medium onions
1/2 cup water
6 tablespoons olive oil or cooking oil
2 teaspoons snipped fresh sage or 1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup buttermilk, dairy sour cream, plain yogurt, or milk
1. In a greased 3-quart casserole, combine potatoes and onions. In a 2-cup measure combine water, oil, sage, salt, and pepper; drizzle over potatoes and onions.
2. Bake, uncovered, in a 450 degree F. oven for 40 to 50 minutes or until the vegetables are tender, stirring twice.
3. Transfer to a medium mixing bowl. Mash with a potato masher or beat with an electric mixer on low speed. Gradually beat in enough buttermilk, yogurt, sour cream, or milk to make light and fluffy. Makes 10 side-dish servings.
Make-Ahead Tip: Up to 24 hours before baking, peel potatoes; cover with water and chill. Drain before using.
6 medium baking potaotes, peeled and cut into eighths
2 medium onions
1/2 cup water
6 tablespoons olive oil or cooking oil
2 teaspoons snipped fresh sage or 1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup buttermilk, dairy sour cream, plain yogurt, or milk
1. In a greased 3-quart casserole, combine potatoes and onions. In a 2-cup measure combine water, oil, sage, salt, and pepper; drizzle over potatoes and onions.
2. Bake, uncovered, in a 450 degree F. oven for 40 to 50 minutes or until the vegetables are tender, stirring twice.
3. Transfer to a medium mixing bowl. Mash with a potato masher or beat with an electric mixer on low speed. Gradually beat in enough buttermilk, yogurt, sour cream, or milk to make light and fluffy. Makes 10 side-dish servings.
Make-Ahead Tip: Up to 24 hours before baking, peel potatoes; cover with water and chill. Drain before using.