Creamy, cheesy and packed full of extra protein, these amazing Four Cheese Mashed Potatoes with Crispy Sage knock plain old regular potatoes out of the park and make the perfect side to any meal.
This past weekend I completely checked out from blogging and social media (ok, almost completely) to celebrate my sister at her baby shower. My older sister, always so smart and wise and motherly toward me is going to be a mom to a beautiful baby boy next month.
I will officially be an auntie and have someone other than my child to spoil rotten.
You guys, I am so excited for this baby to come! After all, this is one area where I can share my experience and knowledge with my big sister and actually help. In most other areas, I will admit, I have been more on the receiving end. Plus, Octavian will finally have a cousin! And he is so excited!
In other news, I found out over the weekend that my sister and her husband had dinner with Emma Stone and Emma Stone’s mom and brother. Apparently my sister and Emma’s mom are practically bffs now.
YOU GUYS, I almost DIED.
First, my sister acted like it was no big deal. Second, she didn’t call me the second after it happened. Doesn’t she know I love her!? After I picked my jaw up off the floor (it was there a while), I come to find out that my brother-in-law is friends with Emma’s brother.
I don’t usually think of myself as celebrity obsessed, but when I heard this, I felt celebrity obsessed. Which made me feel crazy and ridiculous because I just legit want to be her friend because she looks like the funnest person ever!
Anyway, then there’s these mashed potatoes.
These are actually really legit and super easy to make. I ditched the cream and sour cream for 2% milk and Greek yogurt. Trust me, you won’t miss the heavy stuff. While these make a delicious side for Thanksgiving or other holiday meal, they are also great any night of the week.
Four Cheese Mashed Potatoes with Fried Sage
Prep Time: 15 minutes | Cook Time: 30-40 minutes
Total Time: 45-55 minutes
5 pounds Russet or Yukon Gold potatoes, chopped into large uniform sized chunks
4 tablespoons butter, divided
4 shallots, minced
5 cloves garlic, minced
1/2 cup – 1 cup chicken broth or water
2 cups milk (I used 2%) – plus more if needed
2 cups plain Greek yogurt (I used non-fat)
1 cup sharp cheddar cheese, shredded
1 cup gruyere cheese, shredded
1/2 cup asiago cheese, shredded
1/2 cup parmesan cheese, grated
salt + pepper, to taste
6-8 fresh sage leaves
Add the potatoes to a large pot and fill with water. Bring the water to a boil over high heat. Reduce heat to a simmer and cover, continuing to cook the potatoes until fork tender (but not so tender that they are falling apart).
Carefully drain the potatoes using a large colander, reserving 1 cup of water for later use.
Return the pot to the stove over medium heat. Add 1 tablespoon of butter and the diced shallots. Sauté the shallots with the butter for 3-4 minutes, or until softened. Mix in the garlic with the shallots and saute for an additional 1 minute.
Reduce heat to medium low and add the chicken stock (or reserved water) and the milk. Heat until just warm (not boiling) and carefully transfer the potatoes back to the pot. Use a large potato masher to mash the potatoes with the shallots and the milk.
Add the Greek yogurt (or sour cream), cheeses, remaining butter and salt + pepper, to taste. Continue mashing and mixing until desired consistency is reached.
Cover pot and set aside.
In a small skillet over medium heat add approximately 1/4-1/2 cup olive oil and heat until hot. Carefully add 6-8 sage leaves to the skillet and fry in the oil for 3-4 seconds before gently removing with a fork to plate lined with paper towels. Sprinkle with coarse sea salt, if desired.
Once the sage has cooled crumble over the potatoes and mix well to combine.
Note- be prepared to feed a crowd with this batch of potatoes. If you happen to have leftovers, potatoes are always a huge hit in scrambled eggs!