GARLIC MASHED POTATOES AND PARSNIPS
My kids love the taste of garlic, they also love mashed potatoes! I decided to give this a try and added a couple of parsnips in with the potatoes. I shouldn't have done this now because my boys want this for every meal!
Provided by Witch Doctor
Categories Potato
Time 1h55m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Peel potatoes and parsnips; cut into 1/2 inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain.
- Meanwhile, preheat oven to 350 degrees F.
- Cut about 1/2 inch off tip of garlic head, and discard. Place garlic bulb in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of the peels. mash with a fork, and set aside.
- Press the potatoes and parsnips through a potato ricer or food mill (or mash with a potato masher), and return them to the Dutch oven.
- Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in the mashed garlic, the 3/4 tsp salt, and the 1/8 tsp pepper. heat through. Season to taste with additional salt and pepper. Serve immediately.
Nutrition Facts : Calories 188, Fat 7.9, SaturatedFat 4.6, Cholesterol 19.3, Sodium 197.6, Carbohydrate 27.7, Fiber 4, Sugar 3.1, Protein 2.9
MASHED PARSNIPS AND POTATOES
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.
GOLDEN MASHED POTATOES WITH PARSNIPS AND PARSLEY
Categories Potato Side Thanksgiving Parsnip Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 10
Steps:
- Combine potatoes, parsnips, parsley root, if using, and garlic in heavy large saucepan. Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch. Boil uncovered until vegetables are tender, about 25 minutes. Drain vegetables, reserving liquid.
- Return vegetables to pot. Add cream and butter. Set over low heat; mash until mixture is smooth; and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 2 tablespoons parsley. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to bowl. Top with additional parsley.
GARLIC MASHED POTATOES
These garlic mashed potatoes are rich and very tasty! For a creamier texture, use heavy cream in place of the milk. These are also terrific topped with green onions.
Provided by LORNASCHMALZ
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
- Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 57.3 g, Cholesterol 32.9 mg, Fat 14.8 g, Fiber 8.7 g, Protein 12.6 g, SaturatedFat 8 g, Sodium 107.5 mg, Sugar 3.2 g
WHIPPED PARSNIPS WITH ROASTED GARLIC
This fluffy parsnip puree makes a fantastic side dish, and it is a nice change from mashed potatoes... it is so good served with turkey or chicken. The roasted garlic can be prepared hours or even days in advance, I always roast tons of garlic bulbs at a time, and then freeze in 1/2-cup plastic containers to use in recipes. This recipe will serve 3-4 people, I suggest to double the recipe to serve more than 4 people, however if you double the recipe, I suggest not to use two whole heads of roasted garlic, roast two, but add in only enough to taste, two full heads of garlic for a double recipe will produce a very strong taste! Cooking time includes roasting garlic and boiling the parsnips.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- To make the roasted garlic: set oven to 350 degrees.
- Cut off about 1/4-inch off of the top of the garlic bulb and discard.
- Wrap head loosley in foil and place on a small baking pan.
- Roast until garlic is tender (about 1 hour) cool.
- Press bottom of the cooled bulb to squeeze out the pulp.
- Transfer to a bowl and mash with fork.
- Cook the parsnips in a pot of boiling water until very tender (should take about 25 minutes) drain well, reserving 1/2 cup cooking water.
- Return parsnips to the pot; add in whipping cream, butter, nutmeg and mashed garlic (you might want to add in less than the whole bulb, just keep tasting!).
- Beat well with an electric mixer until smooth, thinning out with some of the reserved cooking water if the mixture is too thick.
- Season generously with salt and pepper.
Nutrition Facts : Calories 199.5, Fat 11.7, SaturatedFat 7.2, Cholesterol 35.6, Sodium 69, Carbohydrate 23.4, Fiber 5.8, Sugar 5.6, Protein 2.2
MASHED POTATOES WITH CARAMELIZED GARLIC AND PARSNIPS
Provided by Melissa Roberts
Categories Milk/Cream Garlic Potato Side Roast Thanksgiving Vegetarian Parsnip Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F with racks in upper and lower thirds.
- Wrap each potato in foil, then prick potatoes through foil several times with a fork. Cut off and discard 1/2 inch from top of garlic head, exposing cloves. Put garlic on a double layer of foil, then drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Twist foil tightly to enclose.
- Roast potatoes and garlic on rack in upper third of oven until tender, 1 to 1 1/4 hours.
- About 30 minutes before potatoes and garlic finish roasting, toss parsnips with 1/4 teaspoon salt and remaining 2 1/2 tablespoons oil in a small baking pan. Spread out in an even layer and roast in lower third of oven, stirring once or twice, until tender and golden, about 25 minutes.
- Unwrap garlic and cool to warm, then squeeze cloves into a large bowl and mash well with a fork. Stir in roasted parsnips.
- Heat milk, butter, white pepper, and 1 1/4 teaspoons salt in a small saucepan over medium-low heat until butter is melted.
- While milk mixture heats, unwrap baked potatoes and force through ricer into bowl with garlic and parsnips. (Ricer will catch skins.)
- Pour in hot milk mixture and gently stir with a large heatproof rubber spatula until combined.
CREAMY GARLIC-PARMESAN MASHED POTATOES
Tired of plain mashed potatoes? Why not try adding something new?
Provided by CNM CATERING
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
- While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
- Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 43 g, Cholesterol 23.1 mg, Fat 8.1 g, Fiber 5.1 g, Protein 9.5 g, SaturatedFat 5 g, Sodium 365.8 mg, Sugar 4.2 g
GARLIC MASHED POTATOES
This classic potato dish is always on everyone's favorites list for a Thanksgiving side.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 5
Steps:
- Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
- Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
- Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
- In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.
MASHED POTATOES WITH PARSNIPS
Steps:
- Peel potatoes and parsnips. Trim off parsnip ends.
- Cut parsnips lengthwise in half. Cut each half crosswise into 1-inch lengths. There should be about 3 cups.
- Cut potatoes into pieces approxi mately the same size. There should be about 4 cups.
- Combine potatoes and parsnips in a casserole or kettle and add cold water to about 1 inch above the level of the vegetables. Bring to a boil and let cook about 15 minutes or until the pieces are tender. Drain well and put through a ricer or food mill.
- Put mixture in a saucepan and add butter, milk, salt, pepper and nutmeg. Beat well to blend. Serve hot.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 749 milligrams, Sugar 7 grams, TransFat 0 grams
More about "garlic mashed potatoes and parsnips recipes"
GARLIC MASHED POTATOES AND PARSNIPS | BETTER HOMES
From bhg.com
4/5 (4)Calories 182 per servingTotal Time 55 mins
- Peel potatoes and parsnips; cut into 1/2-inch chunks. In a covered Dutch oven or large saucepan, cook potato and parsnip for 25 minutes in enough boiling salted water to cover; drain.
- Meanwhile, preheat oven to 350 degrees F. Peel away the dry outer layers of skin from garlic head, leaving skins and cloves intact. Cut about 1/2 inch off the pointed top portion of the garlic head and discard. Place garlic, cut side up, in a custard cup. Drizzle with olive oil. Cover with foil and bake about 20 minutes or until garlic is tender when pierced with the tip of a sharp knife. Cool. Press garlic pulp from each clove with your fingers and place in custard cup; mash with a fork. Set aside.
- Mash potato and parsnip with a potato masher or ricer or beat with an electric mixer on low speed. In a small saucepan, combine milk and butter. Bring just to boiling. Stir milk mixture into potato mixture. Stir in mashed garlic pulp, salt, and pepper. Heat through. Makes 14 servings.
GARLICKY MASHED POTATOES AND PARSNIPS RECIPE FROM …
From rachaelrayshow.com
Estimated Reading Time 3 mins
- Meanwhile, in a small pan, heat the milk and butter over low until the milk is warm and the butter melts
PARSNIP GARLIC MASHED POTATOES | CREAMY MASHED …
From joyfulhealthyeats.com
Reviews 14Category Side DishCuisine AmericanTotal Time 15 mins
- Bring water to a boil and reduce to simmer. Cook vegetables until they tender enough to pierce with a fork. About 8-10 minutes.
- Add vegetables to a food processor (or blender). Add milk, butter, grated garlic, and salt to taste. Blend until smooth.
GARLIC MASHED PARSNIPS AND POTATOES RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 175 per servingServings 6
GARLIC MASHED POTATOES AND PARSNIPS - FRONTPAGE
From frontpage.pch.com
GARLIC MASHED POTATOES AND PARSNIPS - FRONTPAGE
From frontpage.pch.com
BAREFOOT CONTESSA | GARLIC MASHED POTATOES | RECIPES
From barefootcontessa.com
PERFECT MASHED POTATOES GUARDIAN - SMG-SR.JP
From smg-sr.jp
MASHED POTATOES AND PARSNIPS RECIPE | RACHAEL RAY
From rachaelray.com
GARLIC MASHED POTATOES AND PARSNIPS - THE VEGGIE TABLE
From theveggietable.com
RACHAEL RAY'S GARLICKY MASHED POTATOES & PARSNIPS RECIPE
From rachaelraymag.com
GARLIC MASHED PARSNIP POTATOES | CANADIAN LIVING
From canadianliving.com
GARLICKY MASHED POTATOES & PARSNIPS WITH BROWNED BUTTER + SAGE
From rachaelray.com
MASHED PARSNIPS AND POTATOES - MEDLINEPLUS
From medlineplus.gov
CREAMY MASHED POTATOES AND PARSNIPS RECIPE | RECIPES.NET
From recipes.net
GARLIC STEAKS WITH POTATO AND PARSNIP MASH | CANADIAN LIVING
From canadianliving.com
ROSEMARY GARLIC POTATO AND PARSNIP MASH | BROOK AND DARON
From ourfarmerhouse.com
MASHED POTATOES AND PARSNIPS WITH TOASTED GARLIC - HEALTHIER DISHES
From healthierdishes.com
ROASTED GARLIC MASHED PARSNIPS - VEGANOGRAPHER
From veganographer.com
GARLIC MASHED POTATOES AND PARSNIPS - RECIPE | COOKING
From pch.com
GARLIC MASHED PARSNIPS AND POTATOES RECIPE
From crecipe.com
CREAMY GARLIC PARSNIP PUREE RECIPE - CARING WELLNESS
From caringwellness.net
MASHED POTATOES AND PARSNIPS RECIPE
From crecipe.com
ROASTED GARLIC MASHED PARSNIPS - GLUTENFREEANDMORE.COM
From glutenfreeandmore.com
MASHED POTATOES AND PARSNIPS - HEALTHY COOKING HACKS
From healthycookinghacks.com
BEST PARSNIP AND POTATO MASH RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
ROASTED GARLIC MASHED POTATOES RECIPE - LOVE AND LEMONS
From loveandlemons.com
STEAKHOUSE STYLE GARLIC MASHED POTATOES - THESTAYATHOMECHEF.COM
From thestayathomechef.com
POTATO PARSNIP MASH - SKINNYTASTE
From skinnytaste.com
SMASHED POTATOES AND PARSNIPS WITH GARLIC OLIVE OIL RECIPE
From godairyfree.org
RACHAEL RAY MASHED POTATOES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
GARLIC MASHED POTATOES AND PARSNIPS WITH BROWNED BUTTER AND …
From rachaelrayshow.com
PARSNIP PUREE RECIPE - LOVE AND LEMONS
From loveandlemons.com
PARSNIP MASHED POTATOES WITH MEDITERRANEAN EGGPLANT
From evergreenkitchen.ca
GARLIC PARMESAN MASHED PARSNIPS | A WICKED WHISK
From awickedwhisk.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love