I made this for Thanksgiving this year and it was a hit! I halved the amount of sage recommended and it was perfect. I also used gold sweet potatoes, which were very tasty, however, next time I'll use the yellow ones to provide more color and contrast to the turnips.
Sweet Potato & Turnip Mash with Sage Butter
From EatingWell: November/December 2010
This sweet potato and turnip mash is fragrant with fresh sage.
4 Reviews for Sweet Potato & Turnip Mash with Sage Butter
I loved the sage in this - though I can say adding garlic at the end wouldn't be a bad idea - but I think it impossible to use too much garlic. Overall, I found it to be oddly addictive and ate too much of it. I plan to make this again. Great way to use up fall CSA turnips.
I took the previous reviewers advice regarding there being too much sage so used less than half the amount and counted the medium and large leaves as two. This is still too much sage. I ended up picking out at least half of the sage at the end.
I waited until the end to use the garlic, putting the garlic in the butter before the sage to add more flavor.
I overcooked the turnips and sweet potatoes and they kept in more of the water when I drained them, my mistake. After they were done I cooked them on low for 10 minutes and this gave them a fluffier texture.
Would definitely make again, using just 1/4 the amount of sage and watching closely to avoid overcooking.
I thought this was very good although it tasted VERY strongly of sage. I had big sage leaves so I may have used too much. It was good though so I'll try it again with a little bit less.