Traditional St Patrick’s Day menu’s call for potatoes, corned beef, and cabbage. Here’s a great recipe to spice up the potato dish!
Be sure to rinse the potatoes after boiling. The sheen on freshly boiled potatoes is a starch called amylose that will cause your spuds to be gluey if left in place.
10-12 medium russet potatoes
1/2 cup butter
10-15 whole sage leaves
1 cup milk
Salt to taste
Peel potatoes, and boil in a tall stock pot with salted water until fork tender. Move to a colander and rinse for 10-15 seconds.
Empty the pot you used to boil the potatoes in and add 1/2 cup butter. Cook over medium heat until butter starts to turn darker. Add sage leaves and fry for 15-20 seconds. Remove sage and set on paper towel to dry. Reduce heat on stove to prevent butter from burning.
Carefully add milk to butter. Butter will be hot, and will splash, so watch for errant butter flares!
Put individual potatoes through a potato ricer and add to the butter/milk mixture.
Mince fried sage leaves, and add to potatoes. Mix well and salt to taste.