Garlicky Mashed Potatoes & Parsnips | Rachael Ray In Season
Rach cooks potatoes, parsnips and garlic all at once for ease—her trick? Cut the parsnips smaller than the potatoes so they take the same amount of time to cook!
For a complete holiday feast, check out Rach's Hard Cider-Braised Pork Shoulder, Cran-Apple Sauce, and Green Beans With Shallots.
- 3 large parsnips (about 1 pound), peeled and cut into 1-inch cubes
- 3 pounds russet or Yukon Gold potatoes, peeled and cut into cubes that are a little larger than the parsnips
- 4 large cloves garlic, crushed and peeled
- Salt
- 1 cup whole milk, half-and-half, or heavy cream
- 2 tablespoons butter
- White pepper or finely ground black pepper
- About ¼ teaspoon freshly grated nutmeg
- Chopped chives or parsley, for serving
In a large pot, cover the parsnips, potatoes and garlic with a couple inches of cold water. Bring to a boil over high, season generously with salt, and cook until tender, 20 to 25 minutes.
Meanwhile, in a small pan, heat the milk and butter over low until the milk is warm and the butter melts.
Drain the vegetables. For a smooth mash, pass the vegetables through a food mill. For a more rustic mash, transfer the vegetables to a large bowl and smash with a potato masher. Stir in the milk mixture; season with salt, pepper and nutmeg.
Transfer to a serving bowl and top with chives or parsley.