3 Pounds Yukon Gold Potatoes, Peeled, Cut Into Large Chunks
1 Pound Baby Turnips, Peeled, Cut Into Large Chunks
2 Teaspoons Coarse Sea Salt
4 Ounces Unsalted Butter
2 Tablespoons Chopped Fresh Sage
1 Cup Crème Fraiche
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
Place potato and turnip chunks in a large sauce-pan and cover with cold water by 1 inch. Bring to a boil, turn heat down to medium, add 2 teaspoons salt and cook covered until potatoes and turnips are fork tender, about 20 minutes.
Meanwhile, melt the butter over medium high heat. Add the chopped sage and cook until butter begins to turn a light golden brown and sage becomes fragrant. Add the Crème Fraiche blending into the butter and sage. Bring to a simmer and cook for 3 or 4 minutes until mixer begins to thicken. Add the salt and pepper and remove from heat.
Drain the potatoes/turnips and place back into the pan. Over medium high heat cook the potatoes/turnips quickly to evaporate any remaining cooking liquid. Remove from heat, add butter/sage/crème fraiche mixture and mash until fluffy.