>From the Better Homes and Gardens website...


Garlic Mashed Potatoes and Parsnips
Prep: 35 minutes 
Bake: 20 minutes 

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 
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. 
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.
~~~***Rhonda G in Missouri***~~~

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