Popular
Latest From the Show
How To Make Garlicky Mashed Potatoes and Parsnips | Rachael Ray
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Rach makes the most of 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.
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
Yield
Serves: 4
Preparation
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.