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Garlic Mashed Potatoes and Parsnips

9   medium baking potatoes (3 pounds), such as russet   1 1/2 lbs   parsnips   1   bulb garlic, unpeeled   2 tsp   olive oil   3/4 cup   milk   1/2 cup   butter (no substitutes)   3/4 tsp   salt   1/8 tsp   freshly ground pepper

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. 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. 3 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. 4 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.

Servings: 14

Preparation time: 35 minutes

Cooking time: 20 minutes

Ready in: 55 minutes

Nutrition Facts

Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author.           Amount Per Serving       Calories   182.00       % Daily Value Total Fat 8.00g   12%   Saturated Fat 5.00g   25%   Cholesterol 20.00mg   6%   Sodium 252.00mg   10%   Carbohydrates 26.00g   8%   Dietary Fiber 4.00g   16%   Protein 3.00g   6%

Recipe Type

Side Dish, Vegetarian

Recipe Source

Source: Better Homes and Gardens® Copyright 2002. Meredith Corp.   Recipe formatted with Living Cookbook Recipe Software. Download a free trial from www.livingcookbook.com. To download this recipe, right-click here and choose Save Target As from the popup menu. Add a free recipe of the day to your web site.