Try this for a tasty side
dish; it's packed with flavor.
Garlic Mashed Potatoes
and Parsnips
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 pepper. Heat
through. Season to taste with additional salt and pepper. Serve
immediately.
Makes 14 servings.
Nutritional facts per serving: 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.
