In still trying to keep up with posting the recipes I recently tried, here is my next one.
SAGE-INFUSED MASHED POTATOES
1. Choose and prepare potatoes, either redskin (cleaned and cut into medium-sized chunks) or white (peeled and cut into medium-sized chunks).
2. Cook the potatoes in chicken stock or broth until tender. I use the Trader Joe's free range broth in the yellow container. Using stock/broth adds an immense amount of flavor without the fat of cream or butter.
3. When the potatoes are done, drain off about 3/4 of the broth (reserving some of the broth in case you end up needing more). Mash the potatoes with the remaining broth. If the potatoes are still dry: add more chicken stock and a few T. of butter if you are using redskin potatoes OR add more chicken stock and some half & half/heavy whipping ceam if you are using white potatoes. The more chicken stock you use, the more healthy the potatoes will be. (You don't neccessarily have to add any butter or cream...)
4. To taste, add dried sage (approximately 1 t. per 3-4 helpings in the batch), sea salt, and ground pepper. Mash the potatoes some more after adding the seasonings and taste them to see if they could use more sage, etc.
5. The redskinned potatoes taste great without any additional gravy, etc. The white potatoes taste fantastic with added gravy.
1. Choose and prepare potatoes, either redskin (cleaned and cut into medium-sized chunks) or white (peeled and cut into medium-sized chunks).
2. Cook the potatoes in chicken stock or broth until tender. I use the Trader Joe's free range broth in the yellow container. Using stock/broth adds an immense amount of flavor without the fat of cream or butter.
3. When the potatoes are done, drain off about 3/4 of the broth (reserving some of the broth in case you end up needing more). Mash the potatoes with the remaining broth. If the potatoes are still dry: add more chicken stock and a few T. of butter if you are using redskin potatoes OR add more chicken stock and some half & half/heavy whipping ceam if you are using white potatoes. The more chicken stock you use, the more healthy the potatoes will be. (You don't neccessarily have to add any butter or cream...)
4. To taste, add dried sage (approximately 1 t. per 3-4 helpings in the batch), sea salt, and ground pepper. Mash the potatoes some more after adding the seasonings and taste them to see if they could use more sage, etc.
5. The redskinned potatoes taste great without any additional gravy, etc. The white potatoes taste fantastic with added gravy.
For this recipe, I ended up using red potatoes (because they are my favorite). I didn't use a lot of butter at the end--mostly stock--and I thought they still had plenty of flavor. Matt preferred them with a little more butter, so I added a little more when we ate them for leftovers. I made the potatoes with some marinated chicken (just some chicken I threw in the crock pot and poured dressing over). The leftover dressing in the crock pot we used for gravy on the potatoes. All in all, a good, easy and healthy meal!
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