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Sage and Onion Mashed Potatoes
6 med. baking potatoes, peeled and cut into eighths
2 med. onions
1/2 cup water
6 Tbsp. olive oil or cooking oil
2 tsp. snipped fresh sage or 1 tsp. ground sage
1 tsp. salt
1/2 tsp. pepper
1/2 cup buttermilk, dairy sour cream, plain yogurt, or milk
In a greased 3 qt. casserole, combine potatoes and onions. In a 2 cup measure combine water, oil, sage, salt, and pepper; drizzle over potatoes and onions.
Bake, uncovered, in a 450°F. oven for 40 to 50 minutes or until the vegetables are tender, stirring twice. Transfer to a medium mixing bowl. Mash with a potato masher or beat with an electric mixer on low speed. Gradually beat in enough buttermilk, yogurt, sour cream, or milk to make light and fluffy. Makes 10 side-dish servings. Make-Ahead Tip: Up to 24 hours before baking, peel potatoes; cover with water and chill. Drain before using.
"An honest laborious Country-man, with good Bread, Salt and a little Parsley, will make a contented Meal with a roasted Onion."
John Evelyn (1620-1706)
Don't boil corn for more than 3 minutes. Place the corn directly into boiling water, and do not add salt. You will find the flavor is much better than cooking for 10 minutes or more. Corn will never get soft, no matter how long you cook it-it will only lose its taste
