Garlic Mashed Potatoes and Parsnips
- Ready In:
- 1hr 55mins
- Ingredients:
- 8
- Serves:
-
14
ingredients
- 9 medium baking potatoes, such as russet (3 pounds)
- 1 1⁄2 lbs parsnips
- 1 bulb of garlic, unpeeled
- 2 teaspoons olive oil
- 3⁄4 cup milk
- 1⁄2 cup butter (NOT margarine)
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
directions
- 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.
- Meanwhile, preheat oven to 350 degrees F.
- Cut about 1/2 inch off tip of garlic head, and discard. Place garlic bulb 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 the peels. mash with a fork, and set aside.
- 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.
- Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in the mashed garlic, the 3/4 tsp salt, and the 1/8 tsp pepper. heat through. Season to taste with additional salt and pepper. Serve immediately.
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RECIPE SUBMITTED BY
Retired world traveler. I have collected recipes from many of the places I have been. Not the recipes from the local 5 star restaraunts but the cuisine that the REAL people eat! Lots of interesting stuff out there people eat!
Love to try out those recipes I have collected now that I have the time. Only problem is finding the original ingredients.
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