Sage-infused Mashed Potatoes and Parsnips

Sage-infused Mashed Potatoes and Parsnips Recipe
Iain Bagwell; Karen Shinto
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.


Makes 12 servings

Recipe from


Nutritional Information

Calories 222
Caloriesfromfat 29 %
Protein 4 g
Fat 7.1 g
Satfat 4.3 g
Carbohydrate 37 g
Fiber 4.9 g
Sodium 455 mg
Cholesterol 17 mg


2 pounds parsnips
4 pounds russet potatoes
About 1 tbsp. salt
15 sage leaves, divided
5 tablespoons butter
1/2 cup sour cream
About 1/2 tsp. white pepper


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.

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.

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.

Note: Nutritional analysis is per 1-cup serving.

November 2007
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