Recipes & Tips:
Cranberry Smashed Potatoes with Brown Butter and Crispy Sage
Great for the Holidays!
High in potassium, good source of Vitamin C, Vegetarian and Gluten-Free!
2.5 lbs of EarthFresh Yellow Potatoes - Best for Mashing
1/2 cup milk
1/2 cup butter - plus 2 TBSP. set aside
Pinch of nutmeg
2 TBSP. dried cranberries
Salt and Pepper to taste
Roughly chop potatoes and place in a pot of salted, cold water - bring to a boil. When potatoes are fork tender, remove from heat, drain and place in a large bowl - lightly mash and set aside.
Meanwhile, heat butter in a pan over medium heat - when butter starts to foam and get hot, it will turn brown and release a nutty aroma - remove for heat and set aside.
Heat remaining butter in a pan over medium heat. When hot, add sage -it will crisp and turn dark - about three minutes. Remove and set on a paper towel. When cool, chop and set aside.
Add milk, browned butter, crispy sage, nutmeg, cranberries and salt and pepper to potatoes - mix until well incorporated.
Serve and enjoy!