Garlic Mashed Potatoes and Parsnips

Roasted garlic and the subtly sweet flavor of parsnips makes ordinary mashed potatoes exceptionally delicious. This side dish is outstanding served with Thanksgiving turkey.

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3.5 by 6 people

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  • Makes: 14 servings
  • Prep: 35 mins
  • Bake: 20 mins 350°F

Garlic Mashed Potatoes and Parsnips

Directions

  1. Peel potatoes and parsnips; cut into 1/2-inch chunks. In a covered Dutch oven or large saucepan, cook potato and parsnip for 25 minutes in enough boiling salted water to cover; drain.
  2. Meanwhile, preheat oven to 350 degrees F. Peel away the dry outer layers of skin from garlic head, leaving skins and cloves intact. Cut about 1/2 inch off the pointed top portion of the garlic head and discard. Place garlic, cut side up, in a custard cup. Drizzle with olive oil. Cover with foil and bake about 20 minutes or until garlic is tender when pierced with the tip of a sharp knife. Cool. Press garlic pulp from each clove with your fingers and place in custard cup; mash with a fork. Set aside.
  3. Mash potato and parsnip with a potato masher or ricer or beat with an electric mixer on low speed. In a small saucepan, combine milk and butter. Bring just to boiling. Stir milk mixture into potato mixture. Stir in mashed garlic pulp, salt, and pepper. Heat through. Makes 14 servings.
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Nutrition Facts (Garlic Mashed Potatoes and Parsnips)

  • Per serving:
  • 182 kcal cal.,
  • 8 g fat
  • (5 g sat. fat,
  • 20 mg chol.,
  • 252 mg sodium,
  • 26 g carb.,
  • 4 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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