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Garlic Mashed Parsnips and Potatoes

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.