Baked Parsnip-Potato Mash with Fried Sage Leaves

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 3 1/2 lb. russet potatoes, peeled and chopped into 1-inch pieces
  • 1 1/2 lb. parsnips, peeled and sliced into 1/2-inch pieces
  • 1 1/2 sticks butter
  • 4 large fresh bay leaves
  • 3/4 cup heavy cream
  • 8 oz. crème fraiche
  • 3 large garlic cloves, grated
  • 3/4 tsp onion powder
  • 1/4 tsp freshly grated nutmeg
  • 5 large egg yolks
  • 1/2 cup olive
  • 20 fresh sage leaves
  • Flaky sea salt, for sprinkling

Directions

  1. Preheat the oven to 425. In a large pot, cover the potatoes and parsnips with cold water. Bring to a boil over high heat. Generously salt the water. Reduce heat to medium. Cook the potatoes and parsnips until tender when pierced with a fork, about 15 minutes, then drain.

  2. In the same pot, melt the butter with the bay leaves over medium-high heat until the butter is fragrant and golden, 5 to 8 minutes. Discard the bay leaves. Add the potatoes, parsnips, cream, crème fraiche, garlic, onion powder and nutmeg. Using a potato masher, mash until very smooth. Stir in the egg yolks, 1 at a time, mixing well between additions. Season the mashed veggies with salt and pepper.

  3. Spoon the mashed veggies into a large 3-quart baking dish. Using the back of a spoon, create swirls or peaks on top.

  4. Transfer to the oven. Bake, rotating the dish halfway through, until the parsnip-potato mash is heated through and golden in spots, about 30 minutes.

  5. Meanwhile, in a small saucepan, heat the oil over medium-high. Working in 2 or 3 batches, fry the sage leaves until crisp, 20 to 30 seconds per batch. Using a slotted spoon, transfer the sage leaves to a paper towel-lined plate; reserve the sage oil. Sprinkle with flaky sea salt. Just before serving, drizzle the baked parsnip-potato mash with the sage oil and top with the fried sage leaves.

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