“Roasted Garlic Parsnip Mashed Potatoes”

Potatoes!…Lawwwd!, do I love a potato. These jewels are one of the most popular vegetables served. And my Roasted Garlic Parsnip Mashed Potatoes are no exception. Who can resist potatoes in any form? Not me, but I do eat them in moderation. So, when I make potatoes as a side dish, I make sure not to skimp on flavor. I chose to share with you my a favorite in my household. Creamy potatoes with roasted garlic and a vegetable you may not have thought to mix in mashed potatoes. I promise if you love garlic, you’ll love my version. Think of those garlic laden potatoes served at your favorite steakhouse. This recipe has them beat because nothing is like homemade.

Roasted Garlic Parsnip Mashed Potatoes

Why did I add parsnips? I wanted more than just your average mashed potatoes when I made my Braised Bottom Round Roast with Sherry Gravy the first time. Parsnips are much like carrots except white in color and not quite as sweet yet yield a creamy texture when mashed. They come in various sizes but when buying look for parsnips free of bruising and not to large. Larger parsnips may have a coarse stem end yet can be easily removed before mashing unless you don’t mind it being mixed in and adding texture.

Roasted Garlic Parsnip Mashed Potatoes

Making Roasted Garlic Parsnip Mashed Potatoes is easy and simple. Roast the garlic ahead of time. Cook potatoes and parsnips together however, ensure all pieces are cut to the same size. Once vegetables are cooked, drain and follow my recipe for the most glorious mashed potatoes you’ve ever eaten. The roasted garlic put them over the top.

Roasted Garlic Parsnip Mashed Potatoes

No calorie is left behind in these potatoes since who doesn’t love a bit of indulgence now and then. This that recipe to be served with all your roasted meats, poultry, and seafood. Top them with gravy or eat as they are. I will not judge rather I want you and your family to thoroughly enjoy these decadent mashed potatoes.

Roasted Garlic Parsnip Mashed Potatoes

Roasted Garlic Parsnip Mashed Potatoes

Roasted Garlic Parsnip Mashed Potatoes

1.5-pounds Yukon gold or Russet potatoes, peeled and cubed

2  medium parsnips, peeled and cubed

1 garlic bulb, roasted

1/2 cup (1 stick) salted butter, cubed

1 – 8 oz. package cream cheese, softened

2 to 3 T. milk, for desired consistency

Kosher salt and white pepper to taste

Dried or fresh parsley and chives, for garnish

Heat oven to 350 degrees. Cut off stem end of garlic exposing cloves. Place on a piece of foil and coat with Olive oil. Wrap stem side down and bake for approximately one hour until soft. Let cool then squeeze garlic into a small bowl.

Cook potatoes and parsnips in a large saucepan of salted water until fork tender, about 15 minutes. Drain and return potatoes and parsnips to saucepan.

Add in garlic, butter, and cream cheese. With a potato masher, mash to desired consistency. Pour in milk, if desired for thinner mashed potatoes or if too thick.

Season with salt and pepper to taste. Stir and spoon into a serving bowl.

Sprinkle with parsley and chives. Serve plain or with your favorite gravy.