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Garlic Mashed Parsnips and Potatoes
rec.food.recipes/Robin Cowdrey (1999)
Yield: 6 servings
6 cups cubed peeled baking potato; about 2 pounds
3 cups sliced peeled parsnip; about 1 pound
12 cloves garlic; halved
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons extra-virgin olive oil
Even though the recipe calls for 12 garlic cloves, the garlic flavor mellows when boiled with the potatoes and parsnips.
Combine the first 4 ingredients in a Dutch oven; cover with water, and bring to a boll. Cover, reduce heat, and simmer for 20 minutes or until tender. Drain, reserving 1 cup cooking liquid. Discard bay leaf.
Combine potato mixture, reserved cooking liquid, salt, and pepper in a bowl; mash until smooth. Drizzle oil over potatoes.
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