Garlic Mashed Parsnips and Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Even though the recipe calls for 12 garlic cloves, the garlic flavor mellows when boiled with the potatoes and parsnips. Ingredients:
6 cups cubed peeled baking potato (about 2 pounds) |
3 cups sliced peeled parsnip (about 1 pound) |
12 garlic cloves, halved |
1 bay leaf |
3/4 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons extra-virgin olive oil |
Directions:
1. Combine the first 4 ingredients in a Dutch oven; cover with water, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until tender. Drain, reserving 1 cup cooking liquid. Discard bay leaf.
2. Combine potato mixture, reserved cooking liquid, salt, and pepper in a bowl; beat at medium speed of a mixer until smooth. Drizzle oil over potatoes.
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