Sage-infused Mashed Potatoes and Parsnips

Name: Sage-infused Mashed Potatoes and Parsnips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 5 Tbsps butter; 907 grams parsnips; 2 kilograms russet potatoes; 15 sage leaves, divided; 1 Tbsp About salt; 118 milliliters sour cream; 1 teaspoons About white pepper

Need a gluten free and vegetarian side dish? Sage-infused Mashed Potatoes and Parsnips could be an excellent recipe to try. This recipe makes 12 servings with 237 calories, 4g of protein, and 7g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up butter, parsnips, pepper, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Vegetable

Parsnip

Potato

Water

Equipment you will use

Pot

Add 1 tbsp. salt. Cook until vegetables are tender when pierced by a fork, about 10 minutes.

Ingredients you will need

Vegetable

Salt

Drain well.

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.

Ingredients you will need

Sage

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

White Pepper