Garlic Mashed Potatoes and Parsnips |
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Prep Time: 55 Minutes Cook Time: 60 Minutes |
Ready In: 115 Minutes Servings: 14 |
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My kids love the taste of garlic, they also love mashed potatoes! I decided to give this a try and added a couple of parsnips in with the potatoes. I shouldn't have done this now because my boys want this for every meal! 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:
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.
3. 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.
4. 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.
5. 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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