Mashed Potatoes With Caramelized Garlic And Parsnips

1. 1

   Preheat oven to 425u00b0F with racks in upper and lower thirds.

2. 2

   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.

3. 3

   Roast potatoes and garlic on rack in upper third of oven until tender, 1 to 1 1/4 hours.

4. 4

   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.

5. 5

   Unwrap garlic and cool to warm, then squeeze cloves into a large bowl and mash well with a fork. Stir in roasted parsnips.

6. 6

   Heat milk, butter, white pepper, and 1 1/4 teaspoons salt in a small saucepan over medium-low heat until butter is melted.

7. 7

   While milk mixture heats, unwrap baked potatoes and force through ricer into bowl with garlic and parsnips. (Ricer will catch skins.)

8. 8

   Pour in hot milk mixture and gently stir with a large heatproof rubber spatula until combined.

* Per serving · 4 servings · Values may vary.

No additional tips available.