Ingredients for Sage And Onion Mashed Potatoes
- Russet Potatoes
- 1 large yellow onion, thinly sliced
- 1/2 cup vegetable broth
- 2 tablespoons olive oil
- Ground Sage
- Salt & Freshly Ground Black Pepper
- 1/2 cup milk (or cream, for extra richness)
- 4 tablespoons (1/2 stick) unsalted butter
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sage And Onion Mashed Potatoes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sage And Onion Mashed Potatoes
- Preheat oven to 450°F (232°C).
- In a large bowl, toss the quartered potatoes and thinly sliced onions with 1 tablespoon of olive oil, salt, and pepper.
- Transfer the potato and onion mixture to a greased 3-quart casserole dish.
- In a separate bowl, whisk together the remaining 1 tablespoon olive oil, vegetable broth, and chopped sage.
- Pour the sage-infused broth evenly over the potatoes and onions in the casserole dish. Toss gently to coat.
- Bake uncovered for 50-60 minutes, or until the potatoes are easily pierced with a fork, stirring once or twice during cooking.
- Remove from the oven and let cool slightly (about 10 minutes).
- Roughly mash the potatoes using a potato masher or an electric mixer on low speed. Leave some chunks for texture if desired.
- Gradually stir in the milk and butter until you reach your desired consistency. Add more milk if needed for creaminess.
- Transfer to a serving bowl and garnish with extra sage (optional). Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
12g
Fat
8g
Carbs
12g
