>From the Better Homes and Gardens website...
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Garlic Mashed Potatoes and Parsnips
Prep: 35 minutes
Bake: 20 minutes
Ingredients
9 medium baking potatoes (3 pounds), such as russet
1-1/2 pounds parsnips
1 bulb garlic, unpeeled
2 teaspoons olive oil
3/4 cup milk
1/2 cup butter (no substitutes)
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions
1. Peel potatoes and parsnips; cut into 1/2-inch chunks. Cook in a Dutch oven
or large saucepan in boiling salted water until tender, about 25 to 30 minutes.
Drain.
2. Meanwhile, preheat oven to 350 degrees F. Cut about 1/2 inch off tip of
garlic head, and discard. Place garlic in a custard cup. Drizzle with olive
oil. Cover with foil and bake in the preheated oven for 20 minutes or until
tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic
pulp out of peels. Mash with a fork, and set aside.
3. Press the potatoes and parsnips through a potato ricer or food mill (or mash
with a potato masher), and return them to the Dutch oven.
4. Heat milk and butter in a small saucepan just until boiling. Stir into the
potato mixture. Stir in mashed garlic, the 3/4 teaspoon salt, and the 1/8
teaspoon pepper. Heat through. Season to taste with additional salt and pepper.
Serve immediately. Makes 14 servings.
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~~~***Rhonda G in Missouri***~~~
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