"My daughters and I get together on Friday nights to try out new recipes, and we like to use a lot of herbs," says field editor Harriet Stichter of Milford, Indiana. "I don't care for mashed potatoes, but sage and onion make these irresistible."
- 4 medium potatoes, peeled and cut into 1/8-inch slices
- 1 medium onion, chopped
- 1/4 cup water
- 2 tablespoons olive oil
- 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup reduced-fat plain yogurt
- In a greased 11-in. x 7-in. baking dish, layer the potatoes and onion. Combine the water, oil, sage, salt and pepper; pour over potato mixture. Cover and bake at 450° for 45-50 minutes or until potatoes are tender, stirring twice. Transfer to a bowl; add yogurt and mash. Yield: 6 servings.
Originally published as Sage Mashed Potatoes in Taste of Home December/January 2003, p52
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Reviewed Oct. 12, 2015
"I just made these and they are AWESOME!!!!! I only had 1% milk, so I used that in place of yogurt because I didn't have any. I did have French Onion dip. I bet I could have used that.Regardless, roasting everything really enhances the flavor. I will definitely make this again!"