Sage-infused Mashed Potatoes and Parsnips

Sage-infused Mashed Potatoes and Parsnips
Photo by Iain Bagwell


  • About 1 tbsp. salt
  • ½ cup sour cream
  • 15 sage leaves, divided
  • About ½ tsp. white pepper
  • 4 pounds russet potatoes
  • 2 pounds parsnips
  • 5 tablespoons butter

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 fo...

View full recipe at My Recipes


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