Garlic Mashed Potatoes and Parsnips
Created by Peter BerleyFresh Food Fast
Course: Side Dishes
Diet: Vegetarian
Season(s): Fall, Winter
Ingredients
- 1 1/2 pounds potatoes (such as red or Yukon gold), cut into chunks
- 1 pound parsnips, peeled and cut into chunks
- 1 1/2 tablespoons kosher salt
- 1 head garlic, cloves separated and peeled
- 1/4 cup unsalted butter or extra virgin olive oil
- Freshly milled black pepper
Instructions
Put the potatoes, parsnips, and peeled garlic cloves in a large saucepan with 6 cups of water. Bring to a boil and add the salt. Reduce the heat and simmer until the vegetables mash easily when pressed against the side of the pan with a wooden spoon, about 15 min.Set aside ½ cup of the cooking water. Drain the potatoes and parsnips and return them to the saucepan. Add the butter or oil and mash to the consistency you prefer. Add a little of the reserved cooking water if the mashed vegetables are too thick. Season with salt and pepper and serve.
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