What can I say, these are extremely tasty and full of sage goodness!
It is officially fall and it’s time for comfort food! Regular mashed potatoes are a perfect side dish to a fall inspired dinner, but adding the sage pesto to them gives it an extra kick. It is exceptionally great with my shiitake mushroom gravy and some petite peas.
Enjoy them with a nice glass of Rose wine, Albariño, Chenin Blanc or a Verdelho.
Recipe: 4 – 6 servings
- 2 Pounds Yukon Gold Potatoes – cut in small cubes
- Sage and Toasted Walnut Pesto (recipe below)
- 1 1/2 Cups Milk or Half and Half or both
- 4 Tablespoons Butter
- 1 Teaspoon Sea Salt or to taste
- 1/2 Teaspoon Black Pepper
Sage and Toasted Walnut Pesto – For the whole recipe click here
- 1 Cups Fresh Sage
- 3/4 Cup Toasted Walnuts
- 1/2 Cup Asiago Cheese
- 1/4 Cup + 2 Tablespoons Toasted Walnut Oil or to taste
- 1 Small Cloves Garlic
- 1 Tablespoons Fresh Lemon Juice
- 1/4 Teaspoons Sea Salt or to taste
Instructions:
Potatoes
Start by cutting potatoes into cubes, place potatoes in a large saucepan and cover with filtered water. Bring to a boil and cook for about 20-25 minutes or until very tender. Use a timer and check at 15 minutes
While potatoes are cooking, make the pesto.
Pesto
Preheat oven to 375°F and spread out the walnuts on a baking sheet.
Roast walnuts until they start to brown and smell toasted about 7 to 10 minutes.
Make sure and check them frequently so they don’t burn. Cool completely
While walnuts are toasting, shred the cheese and pick the leaves off sage stems then measure and add them to a food processor or blender along with cheese, oil, garlic, lemon juice and salt.
When walnuts are completely cool add and puree until desired texture.
The rest
When potatoes are ready, drain in a colander.
In a bowl, add potatoes and butter then mash well. When the butter is all the way melted add the milk, salt and pepper. Beat until fluffy. You can either stir the pesto in completely, swirl it on top of individual servings or let your guest add their own amount.
*Option: Serve with shiitake mushroom gravy and peas.
Health benefits:
Yellow Potatoes – Yukon gold – content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke. They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage.Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss.
Sage helps to enhances concentration, attention span and quickens the senses. Its effects help deal with grief and depression. It is useful for all types of bacterial infections. Helps detoxify and cleanse the blood. The herb reportedly restores color to gray or white hair. It is also high in antioxidants. Sage is exceptionally rich source of several B-complex, it contains a very good amounts of vitamin A, beta-carotene, and C It is a rich sources of minerals like potassium, zinc, calcium, iron, manganese, copper, and magnesium *Those with epilepsy, high blood pressure, or kidney disease may be adversely affected by the thujone content and should avoid large doses of sage
