Garlic Mashed Potatoes and Parsnips

These aren’t much more work than regular mashed potatoes, but they have a lot more flavor.

Yield 4 servings
Time 30 minutes
  • large saucepan
  • colander
  • large bowl
  • potato masher (manual or mechanic)
  • 6 c water
  • 1½ pounds potatoes, peeled (optional) and cut into pieces
  • 1 pound parsnips, peeled and cut
  • 1½ T coarse salt
  • cloves from 1 head garlic, peeled
  • 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 pour them back into saucepan. Add butter or oil and mash, adding cooking water as needed to obtain desired consistency. Add salt and pepper to taste.

Notes Serve these with Roasted Seitan for a hearty winter meal.

The unused cooking liquid makes a wonderful soup stock.

Vegetarian cookbookAdapted from Peter Berley and Melissa Clark’s Fresh Food Fast: Delicious, seasonal vegetarian meals in under an hour.

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Appetizers, Snacks, + Side Dishes     Vegan Recipes     Vegetarian Cookbooks