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
Directions
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.
