Garlic Parsnip Smash
rec.food.recipes/Robin Cowdrey (1999)

This rich-tasting dish is a signature preparation at Seasons in Thyme restaurant in Summerside, Prince Edward Island.

Yield: 4 to 6 servings

4 medium Yukon gold potatoes; (about 2 1/4 lbs), peeled
1 large (6 oz) parsnip; peeled and sliced
4 cloves garlic
1/3 cup warm milk
2 tablespoon butter
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
freshly ground pepper

Place potatoes, parsnip and garlic in a medium pot with just enough salted water to cover. Bring water to a boil over medium high heat, then lower heat to simmer. Cook until tender, about 20 minutes. Drain well.

Mash while gradually adding milk and butter. Season with nutmeg and salt and pepper to taste. Serve immediately.