Sneak in some extra veggies versus your normal mashed potatoes with this rich and creamy mashed potatoes and parsnips with roasted garlic. Parsnips are an excellent source of several vitamins and minerals, while garlic is known for its many health benefits.
Parsnips are a root vegetable that have a mildly sweet and nutty flavour, making it a perfect vegetable to mix in your mashed potatoes. While roasted garlic gives this dish a huge depth of flavour. I use one whole bulb of garlic in this recipe. But don’t be afraid. Once garlic is roasted in the oven it takes on a new character from the caramelization that occurs. It becomes sweet and savory.
Both parsnips and garlic are incredibly good for you.
What are the health benefits of parsnips?
- Excellent source of vitamin C, K, magnesium and folate
- Just one cup has 25% of the daily recommended intake of immune boosting vitamin C
- High in fiber
- Just one cup has 6.5 grams of fiber
- Promotes digestive health
- Help in weight management by feeling fuller longer
- Full of antioxidants
What are the health benefits of garlic?
- Helps boost the immune system to reduce the severity of cold and flus
- May help lower blood pressure and cholesterol
- May help reduce the risk of heart disease
Mixing parsnips and roasted garlic with your mashed potatoes gives it a note of nuttiness and garlicky goodness. And best of all, an extra nutritional kick!
Mashed Potatoes and Parsnips
Ingredients
- 1 pound parsnips peeled and roughly cut into 1 inch cubes
- 1 pound potatoes peeled and roughly cut into 1 inch cubes
- 1 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- Bulb of roasted garlic If you have no time to roast garlic, can just leave this out of the recipe
- 1/2 cup whole milk
- 2 tablespoons of butter
Instructions
- Leave the bulb of garlic whole. Slice 1/4 inch off from the top of the bulb to expose the cloves. Spread olive oil on top. Preheat oven to 400°F (205°C) and bake for about 40 mins. I recommend doing this if you happen to have other foods in the oven like roast chicken or roasted vegetables. That way you don’t waste a hot oven for 40 mins just on a bulb of garlic!
- Steam parsnips and potatoes until fork tender.
- In a bowl, add parsnips, potatoes, salt, pepper, milk, butter and roasted garlic.
- Mash with a potato masher until smooth.
- Taste and adjust for any seasonings and add more milk or butter if it’s too dry.
