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.
GARLIC AND PARSLEY SEASONED POTATOES
Garlic and parsley seasoned potatoes.
Provided by Allissa Cogswell
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
- Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.
Nutrition Facts : Calories 181 calories, Carbohydrate 27.6 g, Fat 7 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 371.1 mg, Sugar 1.7 g
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.
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.
GARLIC & PARSLEY MASHED POTATOES
Looking to round out your meal? Potatoes are a great addition to any dish. From new potatoes to sweet potatoes and everything in between, the ultimate comfort food is a staple for any meal.
Provided by Mary Jenny
Categories Low Protein
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, add potatoes and cover with water. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes or until potatoes are very tender; drain. In same saucepan, melt Becel Buttery Taste margarine over medium heat and cook garlic, stirring for 1 minute or until fragrant.
- Return potatoes to saucepan; mash. Stir in remaining ingredients.
- More great recipes and their nutritional information can be found at Becel.ca.
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
GOLDEN MASHED POTATOES
These awesome golden mashed potatoes with the unique flavor of Asiago cheese, garlic, and oregano are always a hit at the holidays or for potlucks. Using nonfat milk and whipped butter reduces the fat and calories in these mashed potatoes but keeps the flavor. The Asiago, garlic, and oregano takes the flavor of these mashed potatoes over the top.
Provided by Occasional Cooker
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain and place into a large bowl.
- Mash potatoes with a potato masher. Add milk, butter, garlic, oregano, salt, and pepper; whisk until combined.
Nutrition Facts : Calories 159 calories, Carbohydrate 23.8 g, Cholesterol 16.1 mg, Fat 5.9 g, Fiber 2 g, Protein 3.7 g, SaturatedFat 3.6 g, Sodium 78.6 mg, Sugar 1.5 g
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
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