Rachs Garlicky Mashed Potatoes Parsnips With Brown Butter Sage Recipes

RACH'S GARLICKY MASHED POTATOES & PARSNIPS WITH BROWN BUTTER + SAGE

Steps:

• 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

GARLIC MASHED POTATOES AND PARSNIPS

Steps:

• Peel potatoes and parsnips; cut into 1/2 inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain.
• Meanwhile, preheat oven to 350 degrees F.
• Cut about 1/2 inch off tip of garlic head, and discard. Place garlic bulb in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of the peels. mash with a fork, and set aside.
• Press the potatoes and parsnips through a potato ricer or food mill (or mash with a potato masher), and return them to the Dutch oven.
• Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in the mashed garlic, the 3/4 tsp salt, and the 1/8 tsp pepper. heat through. Season to taste with additional salt and pepper. Serve immediately.