Garlic Parsnip Potato Mash

September 22, 2012

Happy weekend.  I’m on my way down to New York to see my sister. She had a long weekend off from the hospital and Michael will be at work prepping for a big meeting all weekend so it seemed like the perfect time to get away. But before I go, I want to share this garlic parsnip potato mash.

One of the things I was most excited about when we decided to move to Boston was being so much closer to my sister. It’s only a 3.5 hour train ride from Boston to NYC and there’s no waiting in a security line or checking baggage or any of the other headaches that come with air travel. Plus, free wifi, albeit super slow so we’ll see if I can even publish this post.

We have lots of fun on tap for the weekend.  Hitting up some yummy veggie restaurants, brunch with my sister’s best friend and mom, watching football, possibly some apartment hunting for Sarah and a yoga photo shoot for me.

I’ll recap everything on the train home on Tuesday but until then I’ll leave you with a recipe for a parsnip potato mash.

With Michael’s hours so crazy I’ve been making foods that will stay in the fridge for many hours between the time that I eat dinner around 8 and when he eats at 11 or 12, sometimes 1! Mashed potatoes are one of his favorites but I often can’t leave well enough alone. I bought some parsnips at the store earlier this week and thought I’d marry the two.

Garlic Parsnip Potato Mash:

If you’re not familiar with parsnips they are a root vegetable.  They taste sort of like a cross between carrots and celery and tend to be fairly sweet. I like the combination of their flavor with the creaminess of potatoes.

10-12 red potatoes (I’m sure yellow potatoes would work here as well)

4 parsnips

1 tablespoon garlic, minced

1 tablespoon olive oil

1/2 cup unflavored almond milk (or whichever milk you prefer)

2 tablespoons Earth Balance (or regular butter if you prefer)

1/2 tablespoon salt

Wash and chop parsnips and potatoes so they are roughly the same size. Place in a pot and bring to boil.  Boil until tender. 25 minutes or so.

Drain veggies.

In a pot, over low heat, saute garlic in olive oil.  Watch the garlic really closely, it will burn quickly. A minute should be enough to get it golden brown.

Add parsnips and potatoes into the pot with the garlic.  Add milk, butter and salt.  Mash with a potato masher to desired consistency.  I’m a fan of lumpy mashed potatoes personally.

Enjoy!

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3 Comments

  • Reply Terry Todd-Ingram September 22, 2012 at 11:52 am

    Lisa, Thanks for sharing this. I had forgotten how much I like parsnips in my mashed ‘tatoes. I was heading to the market this morning to get potatoes. Now I will get some parsnips also and make me some mashers! Great comfort food!

    • Reply Lisa Horvath September 22, 2012 at 8:41 pm

      I’m happy I could remind you. It really is such a great fall flavor. Hope yours turned out delicious.

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