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