Olive-Oil Mashed Potatoes with Garlic and Sage

Name: Olive-Oil Mashed Potatoes with Garlic and Sage
Prep time: 20 min
Total time: 45 min
Ingredients: 1.25 cups whole milk, plus more for thinning, if needed; 0.25 cup extra-virgin olive oil; 0.5 stick unsalted butter; 2 tablespoons chopped fresh sage leaves; 3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks; 5 cloves garlic, smashed and peeled; Coarse salt

Martha Stewart Editors

Updated on November 17, 2017

Prep Time:

20 mins

Total Time:

45 mins

Servings:

Ingredients

1 ¼ cups whole milk, plus more for thinning, if needed
¼ cup extra-virgin olive oil
½ stick unsalted butter
2 tablespoons chopped fresh sage leaves
3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
5 cloves garlic, smashed and peeled
Coarse salt

Directions

Bring milk, oil, butter, and sage to a boil in a small saucepan. Remove from heat and set aside. Cover potatoes and garlic with 2 inches cold water in a large pot. Add 1 tablespoon salt and bring to a boil. Reduce heat and simmer until potatoes are tender when pierced with a knife, about 13 minutes.
Drain potatoes and return to pot. Pour milk mixture through a fine sieve over potatoes; discard solids. Mash potato mixture with a potato masher to combine. Season with salt. Mashed potatoes can be made 3 days ahead and stored in refrigerator. Reheat in a bowl set over a pot of simmering water, thinning with more milk if necessary.