This is a recipe to spice up those mash potatoes that is simple and yummy.  I’m so glad I made enough for leftovers.

2 parsnips

5 potatoes

1tbsp salt

2-3 cloves garlic

A few grinds of freshly grated black pepper

Put a 4 quart pot on to boil.  Peel the parsnips and chop into 1/2 chunks and put in the boiling water.  Peel the potatoes and cut up into 1/2 chunks and add them to the boiling water with the parsnips.  Boil the vegetables until they are fork tendar.

Pour the parsnips and potatoes into a colander and allow to drain.  When the water had drained off, put the veggies into a food processor and add about 1 tbsp of salt and the garlic (minced).  Add about 1/3 cup of half and half and pulse until incorporated.  Depending on the size of the potatoes and other factors, you may have to add more liquid. Continue adding liquid until the potatoes are the correct mashed potato consistency.

Recipe Notes:

Put the parsnips in to boil first because it will take them longer to soften.

You don’t want to over process the mashed potatoes or they will get gummy.  Try to get them to the correct consistency as quickly as possible.