Recipe - Sage And Butter Sauce

1 lg Garlic clove; cut or sliced up
3 tablespoon Olive oil
1 tablespoon Fresh sage leaves; minced or
1 1/2
; teaspoons dried
; sage, crumbled

FOR FRIED SAGE LEAVES
Olive oil for frying
12 Whole fresh sage leaves
Coarse salt for sprinkling
4 Russet; (baking) potatoes
; (about 2 pounds)
1 cup Plain yogurt
1 tablespoon Unsalted butter; softened

In a small saucepan simmer garlic in oil until golden. Stir in sage and
remove pan from heat. Let mixture stand 15 minutes and drain oil through a
fine sieve into a small bowl, discarding solids.

Make fried sage leaves:

In a small skillet heat 1/8 inch oil over moderately high heat until hot
but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until
crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle
sage leaves with coarse salt.

Peel potatoes and quarter. In a large saucepan cover potatoes by 1 inch
with salted cold water and simmer until tender, about 20 minutes. Reserve
about 1/3 cup cooking liquid and drain potatoes.

Preheat oven to 350F.

While potatoes are still warm force through a ricer or medium disk of a
food mill into a bowl and beat in yogurt, butter, seasoned oil, enough
reserved liquid to reach desired consistency, and salt and pepper to taste.
Transfer to an ovenproof serving dish. Mashed potatoes may be made 1 day
ahead and chilled, covered.

Heat potatoes in oven until heated through and top with fried sage leaves.

Serves 6 to 8.

Gourmet November 1994

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