Garlic Mashed Parsnips and Potatoes


  • 2 teaspoons extra-virgin olive oil
  • 1 bay leaf
  • 6 cups cubed peeled baking potato (about 2 pounds)
  • 3 cups sliced peeled parsnip (about 1 pound)
  • ¾ teaspoon salt
  • 12 garlic cloves, halved
  • ¼ teaspoon pepper

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 medi...

View full recipe at My Recipes


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