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Sage-infused Mashed Potatoes and Parsnips

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.


  • 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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per 1-cup serving.