5 pound bag of yukon gold potatoes
1 cup ( 2 sticks) unsalted butter
10 large fresh sage leaves
1/2 cup olive oil
2 egg yolks
kosher salt and ground black pepper

5 pound bag of yukon gold potatoes 1 cup ( 2 sticks) unsalted butter 10 large fresh sage leaves 1/2 cup olive oil 2 egg yolks

1. Peel the potatoes and cut them into 2" chunks. Place the cut potatoes in a large pot and add enough cool water to cover by about 1 ". Bring to a boil over high heat and cook for 15 minutes, or until the potatoes are tender at the center when pierced with a knife.

2. Meanwhile, in a small saucepan over medium-high heat, melt the butter. Add the sage leaves and fry until crisp and just barely turning brown, 2-3 minutes. Set aside.

3. When the potatoes are done, drain them, then return them to the pot. Set the pot over medium heat and heat the potatoes for 1 minute, shaking the pot frequently, to help dry the potatoes. Remove the pot from the heat, then use a masher to mash the potatoes, drizzling in the olive oil as you work.

4. When the potatoes are mashed, pour in the butter and fried sage, stirring them in. The sage will crumble and mix into the potatoes. Add the egg yolks and quickly stir them into the potatoes. Season with salt and pepper.
Start to finish- 35 minutes.
Serves 10