Sweet Potato & Turnip Mash with Sage Butter

Ingredients

• 1½ lb Sweet Potatoes, peeled and cubed large
• ¾ lb Turnips, peeled and cubed medium
• 2-3 Garlic Cloves, roughly chopped
• 8-10 Sage Leaves
• 1 T Salt
• ¼ C Light Cream, or more to taste
• 1 C Milk, warmed
• Kosher Salt
• Freshly Cracked Black Pepper
• ¾ Stick of Butter, unsalted
• 8-10 Sage Leaves, unfurled flat
• ½ C Olive Oil, with more reserved
• 1 Shallot, sliced into thin rings, separated
• Kosher Salt

Instructions

1. 1 Place The Root Vegetables, Garlic And: Place the root vegetables, garlic and sage in a large pot. Add water to cover by 1 inch. Bring to a boil, add the salt, and reduce to a simmer. When the root vegetables are fork-tender, drain and place back in the pot.
2. 2 While The Vegetables Are Boiling, Heat: While the vegetables are boiling, heat the vegetable oil in a small pan to 375-400 degrees. Add ¼ of the shallots, and occasionally stir while they fry until golden. Remove to paper toweling to drain and season with salt. Finish the others in 3 more batches, letting the oil return to temperature between batches. Add more oil, if needed.
3. 3 Melt The Butter Over Medium Heat: Melt the butter over medium heat. When it starts to foam, add the sage leaves. Gently move the leaves around while they fry to a crisp. Once the butter has started to brown, remove the leaves and add the butter to the root vegetables. Reserve the leaves for garnish.
4. 4 Add The Cream, Then Use A: Add the cream, then use a hand mixer to blend, adding milk as needed, until light and creamy.
5. 5 Season To Taste: Season to taste.
6. 6 To Serve, Place The Mash In: To serve, place the mash in a serving bowl, top with about 1 T of the shallots, and arrange a few of the sage leaves decoratively.