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Potatoes, Mashed w/Garlic and Parsnips




Source of Recipe


Better Homes and Gardens


Recipe Link: http://bhg.com

List of Ingredients




9 medium baking potatoes (3 pounds), such as russet

1-1/2 pounds parsnips

1 head 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




Recipe



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.

Serves 14
Calories 182
Fat 8g
Cholesterol 20 mg
Sodium 252 mg