Roasted Corn and Sage Mashed Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 6 Klondike Royale Potatoes or 4 large Russets, peeled and cut into 1 inch cubes
  • 1½ tsp sea salt, divided
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 ear fresh corn, kernels removed (about ¾ cup if using frozen)
  • ½ tsp pepper
  • 4 large sage leaves
  1. Add potatoes and ½ tsp sea salt to large pot, cover with water and bring to a boil. Reduce heat and simmer potatoes for 15 - 20 minutes until potatoes are fork tender.
  2. Meanwhile add cream and butter to small sauce pan. Heat on low until butter has melted. keep warm,
  3. Spread corn kernels on baking sheet. Place under broiler for 4 - 5 minutes until corn is golden, stirring often.
  4. Chiffonade the sage leaves by rolling the leaves together like a cigar and slicing into thin ribbons with a sharp knife.
  5. Once potatoes are tender, drain and place in a mixing bowl. Add cream mixture, remaining tsp of sea salt and pepper and whip potatoes until light and fluffy. Stir in roasted corn and sage.
  6. Adjust seasonings to taste.
  7. Serve hot.
Recipe by Pure Grace Farms at