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Nutrition: per serving

  • kcal339
  • fat9g
  • saturates5g
  • carbs65g
  • sugars18g
  • fibre7g
  • protein4g
  • salt0.42g
    low

Method

  • step 1

    Boil the potatoes for 10 mins or until tender. Drain and put back in the pan over a low heat for 30 secs to dry out. Mash with olive oil, orange juice, zest and seasoning, then spoon into a serving dish.

  • step 2

    In a small saucepan, melt the butter with the sage leaves. Cook until it begins to foam and bubble, and small brown spots appear in the butter. Pour over the mash and serve.

Recipe from Good Food magazine, November 2009

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Comments, questions and tips (2)

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Overall rating

A star rating of 4 out of 5.1 rating

LostInAFaerieTale

This is absolutely divine! Served it with the mackerel and sweet and sour beetroot recipe from this website too and everything complimented each other wonderfully.

spacekadet

A star rating of 4 out of 5.

Made this to go with Christmas dinner - it's quite delicious and fairly simple to prepare. The sage butter makes this stand out, but next time I think I would serve it from a shallower, wider so that the sage butter distributes more evenly throughout the potatoes. Otherwise, only one or two…

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