Ingredients:
2 1/2 lbs russet potatoes, peeled & cut into 1 inch pieces
2 onions, sliced into thin wedges
1/2 cup vegetable broth
1/4 cup olive oil
1 teaspoon ground sage
salt & freshly ground black pepper, to taste
1/3 cup milk
butter, to taste
Directions:
Preheat oven to 450 F.
In a greased 3 quart casserole dish, combine the potatoes and onions.
In a large glass measuring cup combine vegetable broth, olive oil, sage, salt& freshly ground black pepper; drizzle over the potato and onion mixture and toss to coat.
Bake uncovered for 1 hour, or until the vegetables are tender; stirring once or twice as needed.
Roughly mash potatoes with a potato masher or with an electric mixer on low speed.
Slowly stir in enough milk and butter for the potatoes to reach the desired consistency.
Transfer to a serving bowl and enjoy!
Servings: 6
Time preparation: 15 min.
Time total: 75 min.