Rosemary Mashed Potatoes With Fried Sage Leaves

From Ars Cookbook

Submitted by BigRedDot

Ingredients

• 1 bunch sage leaves, removed from stems
• Neutral vegetable oil for frying
• 2 pounds small red potatoes, peeled and roughly chopped
• 6 cloves garlic, minced
• 2 sprigs fresh rosemary, stems removed and diced
• 3 tablespoons butter
• 1/4 to 1/2 cup heavy cream (adjust creaminess to taste)
• Salt and pepper, to taste

Preparation

1. First make the fried sage leaves: In a heavy saucepan heat 1/2 inch oil over high heat. Fry the sage leaves a few at a time, for 4-5 seconds each or until just crispy. Remove leaves with a slotted spoon and transfer to a paper towel to drain. Immediately sprinkle sage leaves with coarse salt.
2. Boil Potatoes in lightly salted water until tender, then drain in a colander.
3. While potatoes are boiling, heat the oil in a skillet and saute garlic and rosemary until the garlic is lightly golden.
4. In a large bowl, combine potatoes, butter, salt, pepper, heavy cream, garlic, and rosemary. Mash.
5. Serve mashed potatoes on a plate, topped with a few crispy sage leaves sticking out.