Garlic Mashed Potatoes and Parsnips

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Garlic Mashed Potatoes and Parsnips
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The Head ChefOctober 26, 2015
Servings Prep Time
14 35 minutes
Cook Time
20 minutes
Servings Prep Time
14 35 minutes
Cook Time
20 minutes
Garlic Mashed Potatoes and Parsnips
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The Head ChefOctober 26, 2015
Servings Prep Time
14 35 minutes
Cook Time
20 minutes
Servings Prep Time
14 35 minutes
Cook Time
20 minutes

Ingredients
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Instructions
  1. Peel potatoes and parsnips; cut into 1/2-inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain.
  2. Meanwhile, preheat oven to 350 degrees F. Cut about 1/2 inch off tip of garlic head, and discard. Place garlic in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of peels. Mash with a fork, and set aside.
  3. Press the potatoes and parsnips through a potato ricer or food mill (or mash with a potato masher), and return them to the Dutch oven.
  4. Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in mashed garlic, the 3/4 teaspoon salt, and the 1/8 teaspoon pepper. Heat through. Season to taste with additional salt and pepper. Serve immediately. Makes 14 servings.

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