6 medium baking potatoes, peeled and cut into eighths
2 medium onions
1/2 cup water
6 Tbs olive oil or cooking oil
2 tsp snipped fresh sage or 1 teaspoon ground sage
1 tsp salt
1/2 tsp pepper
1/2 cup buttermilk, dairy sour cream, plain yogurt, or milk

1. In a greased 3-quart casserole, combine potatoes and onions. In a 2-cup measure combine water, oil, sage, salt, and pepper; drizzle over potatoes and onions.

2. Bake, uncovered, in a 450 degree F. oven for 40 to 50 minutes or until the vegetables are tender, stirring twice.

3. 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.

Servings: 10