Sage Mashed Potatoes Recipe

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Sage Mashed Potatoes Recipe
Sage Mashed Potatoes Recipe photo by Taste of Home
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Sage Mashed Potatoes Recipe

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5 1 1
Publisher Photo
"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."
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

Ingredients

  • 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

Directions

In a greased 11x7-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

Nutritional Facts

2/3 cup: 130 calories, 5g fat (1g saturated fat), 1mg cholesterol, 211mg sodium, 21g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

  • 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
  1. In a greased 11x7-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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slye10001000 User ID: 5787172 234814
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!"

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