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Garlic Mashed Potatoes and Parsnips

Makes: 14 servings
Prep 35 mins Bake 350°F 20 mins
Garlic Mashed Potatoes and Parsnips
  • 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.

Nutrition Facts (Garlic Mashed Potatoes and Parsnips)
  • Servings Per Recipe 14,
  • cal. (kcal) 182,
  • Fat, total (g) 8,
  • chol. (mg) 20,
  • sat. fat (g) 5,
  • carb. (g) 26,
  • fiber (g) 4,
  • pro. (g) 3,
  • vit. C (mg) 12,
  • sodium (mg) 252,
  • Percent Daily Values are based on a 2,000 calorie diet

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