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Roasted Garlic & Parsnip Mashed Potatoes

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Roasted Garlic & Parsnip Mashed Potatoes
Roasted Garlic & Parsnip Mashed Potatoes
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Votes: 0
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Print Recipe
Ingredients
  • 3 cloves garlic
  • 2 parsnips large, diced into small squares
  • 3 baking potatoes large, peeled
  • 1/4 cup milk
  • 2 tbsp heavy cream
  • 2 tbsp butter
  • 1/2 tbsp salt
  • 1/2 tsp ground black pepper
  • 1 cup peas frozen, defrosted and drained
Servings:
Ingredients
  • 3 cloves garlic
  • 2 parsnips large, diced into small squares
  • 3 baking potatoes large, peeled
  • 1/4 cup milk
  • 2 tbsp heavy cream
  • 2 tbsp butter
  • 1/2 tbsp salt
  • 1/2 tsp ground black pepper
  • 1 cup peas frozen, defrosted and drained
Servings:
Instructions
  1. Coat the garlic and parsnips with olive oil and a pinch of salt and pepper and roast in a 350 degree oven for about 15-20 minutes until the garlic and parsnips become tender and are browned. Monitor every 5 minutes after the first ten minutes so they don’t burn, but simply brown.
  2. Meanwhile, boil the potatoes for about 15-20 minutes until they are tender to a fork. Pour ¼ cup of the potato water into a bowl and drain the rest. Add the potatoes, garlic and remaining ingredients to the bowl and mash thoroughly with a masher. When it is nice and smooth, add the parsnips and peas and mix thoroughly.
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