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Sweet Potato and Turnip Mash with Fresh Sage

By Janice Wolff

Serves 6, as a side course


1 pound sweet potatoes, peeled and diced
8 ounces turnips (about 2 medium), peeled and diced
3 large cloves garlic
20 fresh sage leaves, divided (8 left whole, the rest cut into strips)
2 tablespoons olive oil
1 teaspoon kosher or sea salt
½ teaspoon coarsely cracked pepper



1. Place potatoes, turnips, garlic and 8 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.

2. Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the olive oil and strips of sage and allow them to crackle and flavor the butter, about 1 minute.

3. Pour the sage and olive oil over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.


Original recipe and photo from Eating Well Magazine, November-December 2010. I substitued olive oil for butter and reduced the amount of sage. We found 30 leaves of sage to be too strong flavored.


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