Be sure to infuse enough sage in the cream to so you can taste the herbs through the potatoes. Great thing is you can make these in advance and pop them in the oven when you are getting ready to eat.
Servings: 4-5 ounce servings
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35-45 minutes
1 ½ pounds Russet potatoes, peeled and cut into 2-inch chunks
¾ cup Heavy Cream
10 Fresh sage leaves finely chopped
2 oz. Butter
2 oz. Parmesan cheese, finely grated
Salt & Pepper to taste
1 cup olive oil
3 fresh sage leaves to fry
Boil potatoes until tender, seasoning the water with salt and pepper. Drain well. In a saucepan, heat the cream and chopped sage at a low temperature to infuse the flavor, for about 5 minutes. Add sage infused cream, butter, parmesan, salt, and pepper to potatoes. Mash the potatoes until smooth let cool for about 10 minutes. Place in a piping bag. Pipe onto sheet pan, bake at 450º F until golden brown about 9 minutes. Optional garnish, Fry Sage in olive oil on medium heat for about 30 seconds.