Garlic Mashed Parsnips and Potatoes

Even though the recipe calls for 12 garlic cloves, the garlic flavor mellows when boiled with the potatoes and parsnips.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 10%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.7g
  • Carbohydrate: 37.5g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 309mg
  • Calcium: 48mg

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

Preparation

  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.
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