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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