October 25, 2021 Rachael Ray

Garlicky Mashed Potatoes & Parsnips With Browned Butter + Sage

Rach makes the most of winter herbs and vegetables in this side dish of garlicky mashed potatoes and parsnips with browned butter and sage.

Rach likes to serve this alongside her Pork Chops with Maple, Mustard & Capers and Marinated Mushroom & Escarole Salad, plus her husband John's Sage Advice Cocktail, which was inspired by the meal.

This recipe originally appeared on the Rachael Ray Show. Get the full recipe here: Garlicky Mashed Potatoes & Parsnips With Browned Butter + Sage

Ingredients

4 potatoes, peeled and diced
4 cloves garlic, crushed
1 cup parsnip, peeled and chopped
Salt and white or black pepper
4 tablespoons butter
12 leaves sage
½ cup milk or half-and-half , warmed
Freshly grated nutmeg, to taste

Directions

Cover potatoes, garlic and parsnips with water and bring to a boil, season with salt and pepper liberally and cook to tender about 15 minutes. While they cook, in a small pot or skillet, melt butter, and when it bubbles, add sage and crisp, let butter brown, remove leaves and drain and crumble, reserve warm brown butter. Drain vegetables and put through a food mill or use a masher. Stir in brown butter, warm milk or half-and half, sage and nutmeg, then adjust salt to taste.

Tags:Fall, Potato, Rachael Ray Show, redirect, Sides, Thanksgiving, Vegetables, Winter