Garlic Mashed Potatoes and Parsnips
If you're looking for a potato side dish that's packed with flavor, try this one.
9 medium baking potatoes (3 pounds), such as russet
1 1/2 pounds parsnips
1 bulb garlic, unpeeled
2 teaspoons olive oil
3/4 cup milk
1/2 cup butter (no substitutes)
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
- 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°F (175°C). 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.
- 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 mashed garlic, the 3/4 teaspoon salt, and the 1/8 teaspoon ground black pepper. Heat through. Season to taste with additional salt and pepper. Serve immediately.
Makes 14 servings.
Nutritional Information Per Serving (1/14 of recipe): calories: 182, total fat: 8g, saturated fat: 5g, cholesterol: 20mg, sodium: 252mg, carbohydrate: 26g, fiber: 4g, protein: 3g, vitamin C: 21%.
Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.