Best 12 Sage Mashed Potatoes With Corn Recipes

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Sage mashed potatoes with corn is a delightful dish that combines the earthy flavor of sage with the sweetness of corn and the creamy texture of mashed potatoes. Whether you're looking for a comforting meal to warm your soul on a chilly evening or a flavorful side dish to accompany your favorite main course, this recipe is sure to satisfy your taste buds.

Here are our top 12 tried and tested recipes!

CORN MASHED POTATOES



Corn Mashed Potatoes image

Provided by Marcela Valladolid

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds small Yukon gold potatoes
Salt
8 tablespoons (1 stick) unsalted butter
1 small yellow onion, roughly chopped
2 cloves garlic, roughly chopped
2 cups corn, from about 2 ears of corn, or 2 cups frozen and thawed kernels
Freshly ground black pepper
1 1/2 cups heavy cream

Steps:

  • Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.
  • Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.
  • Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.

SAGE-BUTTER MASHED POTATOES



Sage-Butter Mashed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Peel and halve 3 medium russet potatoes. Put in a microwave-safe bowl, cover with plastic wrap and make a small hole in the plastic with a knife. Microwave until tender, 12 to 15 minutes; let sit, covered, 2 minutes. Mash the potatoes with 1 to 1 1/4 cups hot milk, and salt to taste. Melt 3 tablespoons butter in a small skillet over medium heat and cook until golden brown; add 8 to 10 sage leaves and cook 30 more seconds. Pour over the potatoes.

SAGE MASHED POTATOES



Sage Mashed Potatoes image

"My daughters and I get together on Friday nights to try out new recipes, and we like to use a lot of herbs," says field editor Harriet Stichter of Milford, Indiana. "I don't care for mashed potatoes, but sage and onion make these irresistible."

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 8

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

Steps:

  • In a greased 11x7-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° for 45-50 minutes or until potatoes are tender, stirring twice. Transfer to a bowl; add yogurt and mash.

Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 211mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

MASHED POTATOES WITH CORN AND CHEESE



Mashed Potatoes with Corn and Cheese image

The cheese and corn add a boost of flavor to mashed potatoes. For more convenience, purchase refrigerated mashed potatoes. Heat according to package directions; then add corn and cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

4 cups cubed peeled potatoes
1-1/2 cups water
4 to 6 tablespoons whole milk
3 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup frozen corn, thawed and warmed
1-1/2 cups shredded Colby-Monterey Jack cheese

Steps:

  • Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 12-14 minutes or until tender; drain. , Place potatoes in a bowl; mash with milk, butter, salt and pepper. Stir in corn and cheese.

Nutrition Facts : Calories 270 calories, Fat 14g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 436mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.

ROASTED POTATOES WITH SAGE AND GARLIC



Roasted Potatoes With Sage and Garlic image

The word "sage" is derived from the Latin word salvia, which means "safe, whole, healthy." In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages. Of solid character and haunting flavor, sage does better with robust, earthy peasant fare rather than with more refined cuisine. It pairs perfectly here with potatoes and stands up well to garlic. Enjoy with your favorite roasted or grilled meat.

Provided by Molly O'Neill

Categories     side dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds small creamer potatoes, halved
1/3 cup flour
1 1/2 tablespoons vegetable oil
4 cloves garlic, minced
1/4 cup chopped sage leaves
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees and place a large, heavy skillet or roasting pan in the oven to heat up. Place the potatoes in a large saucepan and cover with cold salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.
  • Drain the potatoes well and place them on paper towels. Place the flour on a plate and when the potatoes are dry, roll them in the flour to coat, shaking off any excess. Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes. Remove from the oven and add the garlic, sage and butter. Return the pan to the oven for one minute. Season generously with salt and pepper and serve.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 467 milligrams, Sugar 2 grams, TransFat 0 grams

MOM'S CHEESY MASHED POTATO AND CORN CASSEROLE



Mom's Cheesy Mashed Potato and Corn Casserole image

When I was little I loved nothing more than my Mom's mashed potatoes and corn. One day she decided to combine both of my favorites into a casserole. It turned out fabulous and it became a regular family favorite. It was usually served with a great meat loaf and a salad.

Provided by Sooz Cooks

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

6 medium potatoes (Idaho or Russet)
3/4 cup milk
4 tablespoons butter
1 teaspoon salt (for the water to cook the potatoes)
2 (15 1/4 ounce) cans corn, drained well
2 cups cheddar cheese, shredded (mild)
salt and pepper (to taste)

Steps:

  • Preheat oven to 350 degrees.
  • Peel the potatoes and cut them into quarters.
  • Put the potatoes in a pan and just cover them with cold water. Add salt.
  • Bring to a boil and boil gently for 15-20 minutes or until tender when pierced with a fork.
  • Mash potatoes with a potato masher or use an electric mixer on low. Don't try and get the potatoes to be lump free, as that is part of what makes them good.
  • Season potatoes with salt and pepper to taste.
  • Grease the bottom of a 9x13 pan.
  • Pour well drained corn into the pan (make sure the corn is REALLY well drained there will be too much liquid. I press on the corn with a clean kitchen towel or paper towels to sop up the extra liquid).
  • Cover the corn with the mashed potatoes.
  • Sprinkle the top of the mashed potatoes with cheese.
  • Bake for 20 minutes and serve with a serving spoon.

Nutrition Facts : Calories 558.9, Fat 23.3, SaturatedFat 13.8, Cholesterol 64.2, Sodium 728.2, Carbohydrate 75.3, Fiber 8.7, Sugar 6.4, Protein 19.6

CORN AND MASHED POTATOES



Corn and Mashed Potatoes image

I always mix my corn (or peas for that matter) up with my mashed taters. Here's my interpretation of a recipe I found on the net for it. Originally there were 2 pages of ingredients and endless steps. Simply delicious.

Provided by riffraff

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

3 ears fresh corn on the cob or 1 (15 ounce) can corn
3/4 cup heavy cream or 3/4 cup half-and-half
4 potatoes, peeled and quartered
2 -8 cloves garlic, smashed
2 -3 ounces butter
2 -3 tablespoons sour cream
salt and pepper
1/4 cup chives or 1/4 cup scallion, work too (optional)

Steps:

  • Remove kernels from cobs and set aside (there should be about 2 or 3 cups of corn).
  • Cook potatoes and garlic in boiling salted water until tender.
  • Drain potatoes, reserving about a half a cup of liquid.
  • Saute corn kernels in 1 tablespoon of butter, season with salt and pepper and cook 6-8 minutes.
  • Set aside.
  • Melt the remaining butter until it becomes brown lightly and begins to smell nutty.
  • Remove the pan from the heat so it does not burn; there will be some brown whey in the bottom of the pan.
  • Whip the potatoes with the mixer along with cream, browned butter and sour cream.
  • Add additional potato cooking liquid as needed.
  • Fold in corn kernals, season with salt and pepper.
  • Mix in chives or scallions if using.

CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE



Creamy Polenta with Roasted Corn and Fresh Sage image

This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.

Provided by JOE ZARANSKI

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10

2 ears corn
3 tablespoons olive oil
1 teaspoon finely chopped garlic
½ yellow onion, diced
3 cups water
2 cups milk
1 cup cornmeal
salt and pepper to taste
3 tablespoons chopped fresh sage leaves
½ cup grated Parmesan cheese

Steps:

  • Grill corn in the husks, or roast in the oven; cut kernels from cob.
  • In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
  • Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
  • When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 46.4 g, Cholesterol 18.6 mg, Fat 16.7 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 219.1 mg, Sugar 9.1 g

SAGE MASHED POTATOES



Sage Mashed Potatoes image

'My daughters and I get together on Friday nights to try out new recipes, and we like to use a lot of herbs,' says field editor Harriet Stichter of Milford, Indiana. 'I don't care for mashed potatoes, but sage and onion make these irresistible.'

Provided by Allrecipes Member

Time 55m

Yield 6

Number Of Ingredients 8

4 medium potatoes, peeled and cut into 1/8-inch slices
1 medium onion, chopped
¼ cup water
2 tablespoons olive or canola oil
1 tablespoon minced fresh sage
½ teaspoon salt
⅛ teaspoon pepper
½ cup reduced-fat plain yogurt

Steps:

  • 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.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 28 g, Cholesterol 1.2 mg, Fat 5 g, Fiber 3.4 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 186.1 mg, Sugar 3.3 g

SAGE AND GARLIC MASHED POTATOES



Sage and Garlic Mashed Potatoes image

Categories     Garlic     Potato     Side     Yogurt     Fall     Sage     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 10

1 large garlic clove, sliced
3 tablespoons 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

Steps:

  • 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 350°F.
  • 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.

MASHED POTATOES WITH CORN AND CHIVES



Mashed Potatoes With Corn and Chives image

Provided by Marian Burros

Categories     side dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

2 pounds thin-skinned potatoes, like Yukon Golds, scrubbed but not peeled, sliced 1/4-inch thick
3 large cloves garlic
1 1/2 cups fresh or frozen corn kernels
1 to 1 1/2 cups low-fat or nonfat buttermilk
Salt and freshly ground black pepper to taste
1/2 cup chopped chives

Steps:

  • Place potatoes and garlic in pot, cover with water and boil until potatoes are tender, about 10 minutes. Remove with slotted spoon and place in large bowl; add corn to boiling water and cook 2 minutes. Drain.
  • Mash potatoes and garlic or put through a food mill. (A food mill will leave behind much of the skin.) Stir corn into mashed potatoes with enough buttermilk to make a medium-firm texture. Season with salt and pepper and stir in chives.
  • To keep for up to one day, refrigerate, covered. To serve, place in glass dish, cover with plastic wrap and put in a microwave oven for about 8 minutes on high, stirring once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 1 gram, Fiber 5 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 569 milligrams, Sugar 5 grams

GARLIC MASHED POTATOES WITH CORN



Garlic Mashed Potatoes with Corn image

Provided by Stephan Pyles

Categories     Garlic     Potato     Side     Kid-Friendly     Corn     Summer     Family Reunion     Potluck     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

1 1/2 tablespoons olive oil
3/4 cup chopped onion
1 cup fresh corn kernels
3 garlic cloves, minced
3/4 cup whipping cream
2 tablespoons (1/4 stick) butter
1/4 teaspoon saffron threads
1 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces

Steps:

  • Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add corn and garlic; sauté until onion is golden and corn is tender, about 5 minutes longer. Add cream, butter and saffron. Bring to boil. Remove from heat. Cover; let stand 20 minutes.
  • Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain well. Transfer to large bowl. Mash until smooth. Stir in corn mixture. Season with salt and pepper.

Tips:

  • Choose the right potatoes: Yukon Gold or Russet potatoes are best for mashed potatoes because they have a high starch content, which makes them creamy and smooth.
  • Peel and cut the potatoes into evenly sized pieces: This will help them cook evenly.
  • Boil the potatoes in salted water until they are tender: You can check this by inserting a fork into the potatoes; they should be easy to pierce.
  • Drain the potatoes and return them to the pot: This will help to remove excess water and make the potatoes fluffy.
  • Mash the potatoes until smooth: You can use a potato masher, a ricer, or even an electric mixer to mash the potatoes. Be careful not to over-mash them, or they will become gluey.
  • Add milk, butter, and seasonings: Start with a small amount of milk and butter and add more until you reach the desired consistency. Season the potatoes with salt, pepper, and any other desired herbs or spices.
  • Serve the potatoes immediately: Mashed potatoes are best served hot. You can garnish them with chopped fresh herbs, grated cheese, or crumbled bacon.

Conclusion:

Sage mashed potatoes with corn is a delicious and easy-to-make side dish that is perfect for any occasion. The sage and corn add a unique flavor that elevates the classic mashed potatoes. With just a few simple ingredients and steps, you can create a dish that will be sure to please everyone at the table.

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