Instructions

1. Trim and peel 2 pounds turnips, then cut into 1-inch pieces. Peel 1 large russet potato and cut into 1-inch pieces. Place the turnips and potatoes in a large pot. Cut 3 tablespoons unsalted butter into 3 pieces.
2. Add 6 cups cold water, 1/4 cup of the heavy cream, 2 tablespoons Better than Bouillon, 4 of the fresh sage, and 1 teaspoon of the kosher salt and stir to combine. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the turnips and potato are very tender when pierced with a fork, 12 to 16 minutes.
3. Meanwhile, heat 1/3 cup olive oil in a small skillet over medium-high heat until shimmering. Add 5 of the sage leaves and fry until darkened in color and crisp, 10 to 15 seconds per side. Transfer to a paper towel-lined plate and repeat frying the remaining 5 sage leaves. Sprinkle with the remaining 1/8 teaspoon kosher salt.
4. When the turnips and potato are ready, remove and discard the boiled sage leaves. Drain the vegetables and let sit for 1 minute to ensure all liquid has drained.
5. Return the vegetables to the pot over low heat. Mash with a potato masher or fork, constantly moving them, for 3 minutes to remove excess moisture. The turnips will start to loosen a little as you mash.
6. Remove the pot from the heat. Add the butter and mash into the vegetables until melted. Add the remaining 2 tablespoons heavy cream, remaining 1 teaspoon kosher salt, 1 teaspoon granulated sugar, and 1/4 teaspoon ground white or black pepper and stir to combine. Taste and season with more kosher salt as needed.
7. Transfer to a serving dish and top with fried sage leaves. Serve immediately.