1 head garlic, top 1/3 removed to expose the tops of the cloves
2 tsp extra virgin olive oil
2 lb. russet or Idaho potatoes, peeled & cut into 1-inch pieces
1 1/2 lb. parsnips, peeled & cut into 1-inch pieces
1 stick butter, softened
1 teaspoon salt
1/2 teaspoon white pepper
3/4 cup heavy cream
Directions:
Preheat the oven to 400 degrees F.
Place the garlic on a square of aluminum foil and drizzle with the olive oil. Wrap garlic tightly in the foil and bake until soft, about 30 to 40 minutes. Unwrap garlic and cool. Gently press cloves between your thumb and forefinger to release softened garlic into a small bowl. Set aside.
Bring a large pot of salted water to a boil. Add potatoes and parsnips and simmer until tender, about 20 minutes.
Drain vegetables and force through the medium disk of a food mill or ricer into a bowl, or alternately mash with a potato masher in a large mixing bowl. Add garlic cloves, butter, salt and pepper and mix well, and stir in cream a bit at a time to achieve desired consistency. Serve immediately, or chill, covered, in refrigerator for up to 2 days, reheating before serving.
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1 head garlic, top 1/3 removed to expose the tops of the cloves
2 tsp extra virgin olive oil
2 lb. russet or Idaho potatoes, peeled & cut into 1-inch pieces
1 1/2 lb. parsnips, peeled & cut into 1-inch pieces
1 stick butter, softened
1 teaspoon salt
1/2 teaspoon white pepper
3/4 cup heavy cream
Directions:
Preheat the oven to 400 degrees F.
Place the garlic on a square of aluminum foil and drizzle with the olive oil. Wrap garlic tightly in the foil and bake until soft, about 30 to 40 minutes. Unwrap garlic and cool. Gently press cloves between your thumb and forefinger to release softened garlic into a small bowl. Set aside.
Bring a large pot of salted water to a boil. Add potatoes and parsnips and simmer until tender, about 20 minutes.
Drain vegetables and force through the medium disk of a food mill or ricer into a bowl, or alternately mash with a potato masher in a large mixing bowl. Add garlic cloves, butter, salt and pepper and mix well, and stir in cream a bit at a time to achieve desired consistency. Serve immediately, or chill, covered, in refrigerator for up to 2 days, reheating before serving.
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