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Suggest a better descriptionIn a small saucepan simmer garlic in oil until golden. Stir in sage and remove pan from heat. Let mixture stand 15 minutes and drain oil through a fine sieve into a small bowl, discarding solids. Make fried sage leaves: In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt. Peel potatoes and quarter. In a large saucepan cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes. Reserve about 1/3 cup cooking liquid and drain potatoes. Preheat oven to 350F. While potatoes are still warm force through a ricer or medium disk of a food mill into a bowl and beat in yogurt, butter, seasoned oil, enough reserved liquid to reach desired consistency, and salt and pepper to taste. Transfer to an ovenproof serving dish. Mashed potatoes may be made 1 day ahead and chilled, covered. Heat potatoes in oven until heated through and top with fried sage leaves. Serves 6 to 8. Gourmet November 1994
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Serving Size: 1 Serving (1102g) | ||
Recipe Makes: 1 | ||
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Calories: 1700 | ||
Calories from Fat: 982 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 109.1g | 145 % | |
Saturated Fat 50.4g | 252 % | |
Monounsaturated Fat 45.6g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 190.5mg | 59 % | |
Sodium 294.2mg | 10 % | |
Potassium 3893.8mg | 102 % | |
Total Carbohydrate 164.8g | 48 % | |
Dietary Fiber 11.9g | 48 % | |
Sugars, other 152.9g | ||
Protein 25.8g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1700
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