Mashed potato, mashed potato.

Sage Mashed Potatoes (serves 4-6)
Inspired by a recipe found here.

Who (besides my daughter, Natalie) doesn’t like mashed potatoes? The hearty spud mashed into a creamy treat is an irresistible side for any dish.  Though I love ‘em in their purest form with butter and milk, I wanted something different for my potatoes. I wanted something healthier. And I also wanted to use some of the plain yogurt out of the massive container leftover from another dish. After some googling, I found a recipe for sage mashed potatoes. The earthiness of the sage paired with the potato creates a delicious—and different—mashed potato.


  • 3 medium potatoes, peeled and cut into 1/8-inch slices
  • 1/2 vidalia onion, chopped
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh sage
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup reduced-fat plain yogurt or greek yogurt

In a greased 11-in. x 7-in. x 2-in. baking dish, layer the potatoes and onion. Combine the water, oil, sage, salt and pepper; pour over potato mixture. Cover and bake at 450 degrees F for 45-50 minutes or until potatoes are tender, stirring twice. Transfer to a mixing bowl; add yogurt and mash.



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