Serves 2 (expand to accommodate group you are serving)
Boil until tender:
2 medium potatoes, cut into 4-6 pieces; no need to peel - just wash well
1 medium parsnip, peeled and cut into 1 inch lengths
2 cloves garlic, whole and not peeled (optional)
When vegetables are tender and easy to mash, drain off all the water. Remove garlic, cut end off bud and squeeze paste-like garlic into mixture. If garlic is not cooked enough to squeeze easily, peel and mash or chop finely. Mash with a potato masher* until there are no lumps.
Salt and pepper to taste.
Olive oil or butter to taste
*August 2017: If a smoother texture is desired, use an immersion blender instead of a potato masher.
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