Sage-infused Mashed Potatoes and Parsnips

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.

Yield:

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

Ingredients

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

Preparation

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.

Note:

November 2007