This is a fabulous dish, I made it with lamb and every one loved it, perfectly matched with almost any meat, or seafood. The parsnips add a sweet taste to the potatoes. I sent it on to my vegetarian friends. I will be making this dish often, quick and easy.
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
More From Cooking Light
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
- 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.
Garlic Mashed Parsnips and Potatoes Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Meatless
- OCCASION: Autumn, Christmas, Hanukkah, Thanksgiving, Easter, Winter
- PUBLICATION: Cooking Light
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The Cheesiest Mashed Potatoes
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