Garlic Mashed Parsnips and Potatoes

Cooking Light
Even though the recipe calls for 12 garlic cloves, the garlic flavor mellows when boiled with the potatoes and parsnips.
6 servings (serving size: 1 cup)


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6 cups cubed peeled baking potato (about 2 pounds)
3 cups sliced peeled parsnip (about 1 pound)
12 garlic cloves, halved
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons extra-virgin olive oil


Combine the first 4 ingredients in a Dutch oven; cover with water, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until tender. Drain, reserving 1 cup cooking liquid. Discard bay leaf.

Combine potato mixture, reserved cooking liquid, salt, and pepper in a bowl; beat at medium speed of a mixer until smooth. Drizzle oil over potatoes.

Created date

October 2003

Nutritional Information

Calories 175
Caloriesfromfat 10 %
Fat 1.9 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 3.7 g
Carbohydrate 37.5 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 309 mg
Calcium 48 mg