Garlic Mashed Parsnips and Potatoes

Even though the recipe calls for 12 garlic cloves, the garlic flavor mellows when boiled with the potatoes and parsnips.

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 6  cups  cubed peeled baking potato (about 2 pounds)
• 3  cups  sliced peeled parsnip (about 1 pound)
• 12  garlic cloves, halved
• 1  bay leaf
• 3/4  teaspoon  salt
• 1/4  teaspoon  pepper
• 2  teaspoons  extra-virgin olive oil

Preparation

Combine the first 4 ingredients in a Dutch oven; cover with water, and bring to a boil. 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; beat at medium speed of a mixer until smooth. Drizzle oil over potatoes.

Nutritional Information

Calories:

175 (10% from fat)

Fat:

1.9g (sat 0.3g,mono 1.2g,poly 0.2g)

Protein:

3.7g

Carbohydrate:

37.5g

Fiber:

4g

Cholesterol:

0.0mg

Iron:

1.4mg

Sodium:

309mg

Calcium:

48mg