Iain Bagwell; Karen Shinto
Yield
Makes 12 servings

Sage adds an earthy flavor to these mashed potatoes, parsnips lend sweetness, and sour cream brings a bit of tang. Prep and Cook Time: 1 hour. Notes: Parsnips look like cream-colored, fat, broad-shouldered carrots. They have a similar sweetness and a lovely nutty flavor. The center “core� of a parsnip tends to be tough and woody, however, so be sure to cut it out or the parsnips won't mash properly.

How to Make It

Step 1

Peel parsnips, halve lengthwise, remove and discard woody core, and cut into 2-in. pieces. Put in a large pot. Peel potatoes, cut into 2-in. pieces, and add to the pot. Cover vegetables with cold water and bring to a boil. Add 1 tbsp. salt. Cook until vegetables are tender when pierced by a fork, about 10 minutes. Drain well.

Step 2

Meanwhile, chop 5 sage leaves. In a small pan over medium-high heat, melt butter. When it stops foaming, add chopped and whole sage leaves. Cook until fragrant, 1 to 2 minutes.

Step 3

Put vegetables through a ricer into a large bowl, or mash them with a potato masher, a large fork, or an electric mixer. (If using a mixer, be careful not to beat potatoes too much or they will become gluey.) Stir in sage butter and sage, sour cream, and 1/2 tsp. white pepper. Add more salt and pepper to taste. Serve warm.

Step 4

Note: Nutritional analysis is per 1-cup serving.

Ratings & Reviews

trijntje's Review

trijntje
April 23, 2014
I haven't had parsnips since I was a kid, so I bought some with no idea what I was going to do with them. I was happy when I found this recipe, because I'd just had such great success with a cauliflower/potato mash. This certainly has an earthy but not too strong flavor, which was delicious when I draped arctic char with a white sauce (and mushrooms and orange peppers) on top. This is mild enough that I'd probably try it in a similar situation (as a combination with other flavors) for guests.