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.
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.