These are just a little more work than regular mashed potatoes, and have a lot more flavor.
Yield: 4 servings
Time: 30 minutes
Tools
- large saucepan
- colander
- large bowl
- potato masher (manual or mechanic)
Ingredients
- 6 c water
- 1½ pounds potatoes, peeled (optional) and cut into pieces
- 1 pound parsnips, peeled and cut
- 1 head garlic, broken into cloves and peeled
- 1½ T coarse salt
- ¼ c butter or olive oil
- black pepper
Directions
Place water in saucepan along with potatoes, parsnips, and garlic and bring to a boil. Add salt, reduce heat, and simmer about 15 minutes, until vegetables are tender.
Set colander over bowl and drain vegetables, then transfer them back into saucepan.
Add butter or oil and mash, adding cooking water as needed to obtain desired consistency.
Season with salt and pepper to taste and serve hot.
Notes
Serve garlic mashed potatoes and parsnips with Roasted Seitan for a hearty winter meal.
Save the leftover cooking liquid for soup stock.
Adapted from Peter Berley and Melissa Clark’s Fresh Food Fast: Delicious, seasonal vegetarian meals in under an hour.
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