Garlic Mashed Potatoes and Parsnips

By marck

From Peter Berley's "Fresh Food Fast."

Ingredients

• 1-1/2 lbs potatoes (such as red or Yukon gold), cut into chunks
• 1 lb parsnips, peeled and cut into chunks
• 1-1/2 Tbsp coarse sea salt or kosher salt, plus additional to taste
• 1 head garlic, cloves separated and peeled
• 1/4 C (1/2 stick) unsalted butter or extra-virgin olive oil
• Freshly milled black pepper

Details

Servings 4

Preparation

Step 1

1. Put the potatoes, parsnips, and peeled garlic cloves in a large saucepan with 6 cups of water. Bring to a boil and add the salt. Reduce the heat and simmer until the vegetables mash easily when pressed against the side of the pan with a wooden spoon, about 15 minutes.

2. Set aside 1/2 cup of the cooking water. Drain the potatoes and parsnips and return them to the saucepan. Add the butter or oil and mash to the consistency you prefer. Add a little of the reserved cooking water if the mashed vegetables are too thick. Season with salt and pepper and serve.