Sage-Infused Mashed Potatoes And Parsnips – a delicious recipe with parsnips, russet potatoes, salt, sage, butter, sour cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
533
kcal
Calories
20
g
Fat
79
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 pounds parsnips, 4 pounds russet potatoes, About 1 tbsp. salt, 15 sage leaves, divided, and more.
Yes, Sage-Infused Mashed Potatoes And Parsnips falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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