Mashed Potato With Parsnip

By jan_ice

Ingredients

• POTATO PARSNIP MASH WITH ROASTED GARLIC
• 6 cups (1.5 L) cubed, peeled russet potatoes
• 3 cups (750 mL) cubed, peeled parsnips
• 1 head roasted garlic
• 1/2 cup (125 mL) hot milk
• 1/4 cup (50 mL) butter
• 3/4 teaspoon (3 mL) salt
• 1/8 teaspoon (0.5 mL) freshly ground pepper

Preparation

Step 1

To prepare roasted garlic, cut the top 1/4 inch (6 mm) off each garlic head.

Place each head on a piece of foil.

Drizzle each head with a little olive oil and sprinkle with thyme.

Twist the foil around each head to enclose completely.

Bake the garlic at 350 F until soft, about 30 to 45 minutes.

Squeeze softened garlic out of skins and mash it with a fork.

At this point, it is ready to use in any recipe calling for roasted garlic.

Cook potatoes and parsnips in boiling, salted water until tender; drain.

Squeeze roasted garlic out of skins and mash with a fork.

Add garlic pulp, hot milk, butter, salt and pepper to potato mixture.

Using low speed of an electric mixer, beat mixture for 1 minute or until smooth. Do not over beat.