- make this recipe
- user reviews (2)
-
3
pounds baking potatoes, such as russet (5 to 6 large)
-
1 1/2
pounds parsnips
-
1
head garlic
-
2
teaspoons olive oil
-
3/4
cup milk
-
1/2
cup butter
-
3/4
teaspoon salt
-
1/8
teaspoon freshly ground black pepper
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.
- Servings Per Recipe 14,
- Calories 182,
- Protein (gm) 3,
- Carbohydrate (gm) 26,
- Fat, total (gm) 8,
- Cholesterol (mg) 20,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 4,
- Vitamin C (mg) 12,
- Sodium (mg) 252,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands


its so good!!!!! i love it!!!this is the winner!!
12/24/2009 04:37:30 PM Report AbuseThis is a winner! I always loved parsnips in my mother's chicken soup, and have just recently started using them in other recipes. They'll add something so special to this mash!
11/18/2009 10:31:39 AM Report Abuse