Rachael Ray's Garlicky Mashed Potatoes & Parsnips
These potatoes mix in parsnips and garlic for tons of hearty flavor.
Photography by Christopher Testani
Recipe by Rachael Ray
This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.
- 6 to 8Servings
Ingredients
- 3 large parsnips (about 1 lb.), peeled and cut into 1-inch cubes
- 3 lb. 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 tbsp. butter
- White pepper or finely ground black pepper
- About 1/4 tsp. freshly grated nutmeg
- Chopped chives or parsley, for serving
Preparation
1. In a large pot, cover the parsnips, potatoes, and garlic with a couple of inches of cold water. Bring to a boil over high, season generously with salt , and cook until tender, 20 to 25 minutes.
2. Meanwhile, in a small pan, heat the milk and butter over low until the milk is warm and the butter melts.
3. 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 pepper and the nutmeg.
4. Transfer to a serving bowl and top with the chives or parsley.
