Garlic Mashed Potatoes

Recipe Number: 115 | Printer Friendly

Serving Size: 14
Prep Time: 35 Min.
Cook Time: 25 Min.
Ready In: 60 Min.

Ingredients:

6	each	Potato Large
1-1/2	pound(s)	Parsnips
1	each	Garlic Head
2	tsp(s)	Olive Oil
3/4	cup(s)	Milk
1/2	cup(s)	Butter, unsalted
3/4	tsp(s)	Sea Salt
	tsp(s)	Pepper, Black Freshly Ground

Directions:
1. Peel potatoes and parsnips; cut into 1/2-inch chunks. In a covered Dutch oven or large saucepan, cook potato and parsnip for 25 minutes in enough boiling water to cover; drain.
2. Meanwhile, preheat oven to 350F. Peel away the dry outer layers of skin from garlic head, leaving skins and cloves in tact. Cut about 1/2 inch off the pointed top portion of the garlic head and discard. Place garlic, cut side up, in a custard cup. Drizzle with olive oil. Cover with foil and bake about 20 minutes or until garlic is tender when pierced with the tip of a sharp knife. Cool. Press garlic pulp from each clove with your fingers and place in custard cup; mash with a fork. Set aside.
3. Mash potato and parsnip with a potato masher or ricer or beat with an electric mixer on low speed. In a small saucepan, combine milk and butter. Bring just to boiling. Stir milk mixture into potato mixture. Stir in mashed garlic pulp, salt, and pepper. Heat through. Makes 14 servings.

Nutrition Information: Unavailable

Related Recipes: None.

Notes/Warnings: