| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and chopped
- Kosher salt
- 4 cloves garlic, smashed
- 2 bay leaves
- 1/4 cup half-and-half, plus more if needed
- 4 tablespoons unsalted butter
- Freshly ground pepper
- 8 ounces mascarpone cheese (about 1 cup)
- 12 small sage leaves
Instructions
- Put the potatoes in a large pot and cover with cold water by 1 1/2 inches. Add 2 teaspoons salt, the garlic and bay leaves and bring to a boil over high heat. Reduce the heat to medium to maintain a steady simmer and cook until the potatoes are tender but not falling apart, about 20 minutes. Drain well and return to the pot off the heat; discard the bay leaves.
- Add the half-and-half, 2 tablespoons butter and a few grinds of pepper to the pot. Mash the potatoes until very smooth. Add the mascarpone and mash until creamy, adding more half-and-half as needed to loosen. Season with salt and pepper. Transfer to a serving dish.
- Melt the remaining 2 tablespoons butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter starts browning, 3 minutes. Add the sage leaves and cook until crisp, 30 seconds to 1 minute. Add a pinch of salt and swirl to dissolve; pour over the potatoes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 299 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 47 mg |
| Sodium | 504 mg |
Reviews
Highly recommend. I made these last year for Thanksgiving, and they were the best thing I have ever made, and I’m a pretty experienced cook! Not too difficult, and the Sage added so much! Not to mention the mascarpone, which was a revelation for me. I now keep some in my freezer for any occasion.