Mashed Yukon Gold Potatoes With Fried Sage Leaves

1. 1

   Pour enough oil into large saucepan to reach depth of 1 inch; heat to 350F Working in batches, add 4 to 5 sage leaves at a time to oil and fry until bright green and crisp, about 15 seconds per batch (do not brown or leaves will taste bitter).

2. 2

   Using slotted spoon, transfer sage to paper towels to drain (leaves will darken slightly as they cool).

3. 3

   Sprinkle lightly with salt.

4. 4

   Set aside.

5. 5

   Cook potatoes in large pot of boiling salted water until tender, about 20 minutes.

6. 6

   Drain well.

7. 7

   Return potatoes to pot.

8. 8

   Add butter and 1 1/3 cups milk; mash until smooth, thinning with milk if desired.

9. 9

   Stir in dried sage.

10. 10

    Season with salt and pepper.

11. 11

    Transfer potatoes to large bowl.

12. 12

    Garnish with a few fried sage leaves; serve remaining fried sage leaves alongside.

* Per serving · 4 servings · Values may vary.

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