Garlic Mashed Potatoes And Parsnips

Total Time: 1 hr 55 mins Preparation Time: 55 mins Cook Time: 1 hr

Ingredients

• Servings: 14
• 9 medium baking potatoes, such as russet (3 pounds)
• 1 1/2 lbs parsnips
• 1 bulb of garlic, unpeeled
• 2 teaspoons olive oil
• 3/4 cup milk
• 1/2 cup butter (not margarine)
• 3/4 teaspoon salt
• 1/8 teaspoon fresh 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.
• 3 cut about 1/2 inch off tip of garlic head, and discard. place garlic bulb 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 the peels. mash with a fork, and set aside.
• 4 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.
• 5 heat milk and butter in a small saucepan just until boiling. stir into the potato mixture. stir in the mashed garlic, the 3/4 tsp salt, and the 1/8 tsp pepper. heat through. season to taste with additional salt and pepper. serve immediately.