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Garlic Mashed Potatoes and Parsnips recipe

Garlic mashed Potatoes and Parsnips.

Try this for a tasty side dish; it’s packedwith flavor.

Recipe: Garlic Mashed Potatoesand Parsnips

9 medium baking potatoes (3 pounds), suchas 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-inchchunks. Cook in a Dutch oven or large saucepan in boiling saltedwater 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. Placegarlic in a custard cup. Drizzle with olive oil. Cover with foiland bake in the preheated oven for 20 minutes or until tenderwhen pierced with the tip of a sharp knife. Let cool. Squeezegarlic pulp out of peels. Mash with a fork, and set aside.
  • Press the potatoes and parsnips througha potato ricer or food mill (or mash with a potato masher), andreturn them to the Dutch oven.
  • Heat milk and butter in a small saucepanjust until boiling. Stir into the potato mixture. Stir in mashedgarlic, the 3/4 teaspoon salt, and the 1/8 teaspoon pepper. Heatthrough. Season to taste with additional salt and pepper. Serveimmediately.

    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- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.

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