Directions:
- 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.
- 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.
- 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.
- Note: Nutritional analysis is per 1-cup serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3110.49 Kcal (13023 kJ) | ||
| Calories from fat | 631.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.19g | 108% | |
|---|---|---|---|
| Cholesterol | 192.9mg | 64% | |
| Sodium | 7410.79mg | 309% | |
| Potassium | 13655.81mg | 291% | |
| Total Carbs | 552.99g | 184% | |
| Sugars | 63.5g | 254% | |
| Dietary Fiber | 81.92g | 328% | |
| Protein | 68.92g | 138% | |
| Vitamin C | 300.5mg | 501% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 27.3mg | 152% | |
| Calcium | 841.6mg | 84% | |
| Amount Per 100 g | |||
| Calories | 106.3 Kcal (445 kJ) | ||
| Calories from fat | 21.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 108% | |
|---|---|---|---|
| Cholesterol | 6.59mg | 64% | |
| Sodium | 253.26mg | 309% | |
| Potassium | 466.68mg | 291% | |
| Total Carbs | 18.9g | 184% | |
| Sugars | 2.17g | 254% | |
| Dietary Fiber | 2.8g | 328% | |
| Protein | 2.36g | 138% | |
| Vitamin C | 10.3mg | 501% | |
| Iron | 0.9mg | 152% | |
| Calcium | 28.8mg | 84% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Potato Parsnip Purée
Parsnips, peeled and cut into 1-inch pieces and 5 more.. -
Beef and Noodles over Skin-On Mashed Potatoes
Boneless beef round steak or chuck roast and 18 more.. -
Baked Potato Salad
Russet potatoes, Olive oil, for brushing, Bacon (or more ) and 7 more.. -
Church Supper Potatoes
Russet potatoes (about 9 medium), peeled and cut into 1/2... and 8 more.. -
Twice Baked Potato Casserole
Unpeeled russet potatoes, baked, Salt, Pepper and 5 more.. -
Caramelized Onion Mashed Potatoes
Unsalted butter, Olive oil, Onions, chopped (about 7 cups) and 8 more.. -
Corned Beef Hash
Russet potatoes, peeled and cut into 1/2-inch cubes, Salt and 7 more.. -
Duchess Potatoes
Russet potatoes, peeled, cut into 1 1/2-inch chunks and 4 more.. -
White Cheddar Mashed Potatoes
Potatoes, peeled and cut into chunks, Salt (divided ) and 5 more.. -
Sage Chicken and Dumplings
Olive oil, Canola oil, Onion, chopped, Carrot, chopped and 14 more..
Also Try
-
Mashed Potatoes and Parsnips with Crisp Root Vegetable Strips
Parsnips, rinsed , scrubbed, and patted dry and 8 more.. -
-
-
-
Mascarpone Chive Mashed Potatoes
Russet potatoes, peeled, cut in chunks, Dried bay leaves and 5 more.. -
Balsamic-Roasted Carrots and Parsnips
Feta cheese, crumbled, Chopped dried sweet cherries and 8 more.. -
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
