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There's nothing better than good old-fashioned mashed potatoes! Well, that's what I thought until I took a spoonful of these old-fashioned mashed potatoes with an new-fangled twist!
This recipe takes an old, predictably-good standby and ................ well, just brings it to a whole new level, without adding a lot of time and fuss. Throw a few parsnips in while cooking your potatoes along with a few cloves of garlic. A bit of butter and milk add creaminess and flavor then finish up by using a super simple method to create a spectacular presentation. You might just have a side dish that steals the show!
P.S. If you haven't cooked much with parsnips, you're in for a treat. They have a mellow, slightly sweet flavor and combine beautifully with the potatoes and yummy garlic. If you want to experiment a bit more with this under appreciated, delicious vegetable, check out this recipe for Simple Sticky Roasted Rosemary Root Veggies or this fabulous, fun Parsnip/Pecan Pound Cake. I have a feeling you might just get as hooked on them as I am!
- 4 pounds russet potatoes peeled and cut into 2 inch pieces
- 4 medium parsnips about 12 ounces, peeled and cut into approximately 2 inch pieces
- 3 medium garlic cloves
- ½ cup milk
- ¼ cup butter
- 2 teaspoons sea salt
- ½ cup panko panko are Japanese bread crumbs.They are available at many grocery stores. I found them at Super Walmart in the Asian section.
- ¼ cup melted butter
- freshly ground black pepper
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Place potatoes, parsnips and garlic cloves into a medium size sauce pan and cover with water. Bring to a boil, then reduce heat to a simmer and cook for 25 minutes or until potatoes are very tender when pierced with a fork.
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Mash potato mixture with a potato masher. Heat butter and milk in the microwave for one minute. Stir milk mixture into potato/parsnips, add salt and mash again until smooth and creamy.
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Either spoon or pipe potato mixture on to small individual size serving dishes or parchment-lined baking sheets leaving 2 inches between mounds.
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To pipe, place a large star tip on a pastry bag and fill bag with potato mixture. Pipe circular swirls into small serving dishes on parchment-lined baking sheet. If you don't have a pastry bag, snip one bottom corner off of a plastic zippered freezer bag. Place large star tip into snipped out opening in bag. Carefully spoon the potato mixture into bag. Squeeze the air out of bag and twist the top closed. To pipe, hold the filled bag perpendicular to the serving dish or baking sheet, then force the potato mixture through the top by squeezing the end of the bag with your writing hand and supporting the bag with your other hand. Pipe circular swirls.
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Sprinkle mounds or swirls with panko and drizzle with melted butter. I used about 1 teaspoon per swirl. Sprinkle liberally with freshly ground pepper.
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At this point the potatoes can be baked at 350˚ for 25-30 minutes until heated through and tips are slightly browned. They can also be frozen on a baking sheet, then wrapped in plastic wrap and placed in a zip lock bag. To bake frozen potatoes, remove while still frozen from bag and place on a baking sheet. Allow to unthaw for 1 hour then bake as directed above.
Veronica Miller says
This is brilliant! I have to make it this way to give as gifts!
Lenia says
So yummy and fragrant!Lovely presentation!
Loveforfood says
Oh yum yum yum...I am totally drooling!
Veronica says
OK, I LOVE this idea for roasting garlic in a jar, esp for gifts! Oh, I just have to do this! Brilliant! The potatoes sound so good with the parsnips (there you go sneaking veggies in again-lol!) and what a pretty presentation!
mia maria says
Your pictures look amazing and so do the potatoes. They must be full of flavor! I love your suggestion for roasted garlic.
Inside a British Mum's Kitchen says
Oh Chris! these are sensational - I'm definitely putting these on my Christmas table!! thanks so much for a delicious and beautiful recipe
mary x
Eri says
What a great post once again!!
The mashed looks terrific, and thank you for the roasted garlic recipe, pretty useful!
You dont want me to mention again your beautiful pictures do you??
XOXO
Cajunlicious says
This is stunning! I have been wanting to mash parsnips so this is bookmarked!
Shu Han says
ok i love so many things about this post:
1. the roast garlic. what a great idea! it's hard to always have things liek roasted garlic on hand when you're not roasting other things at the same time!
2. crisping up the mashed potato in the oven, love the idea of a crispy skin and soft fluffy inside.
3. parsnips! i liek to do this too! add some other kind of root veggie to make a mash sweeter and more interesting (:
Claire @ Claire K Creations says
What a clever way to make roast garlic. I love it spread on warm crusty bread. The olive oil it's in must taste amazing.
You and your hubby really do work well together to create such beautiful photos. Great idea on the mash presentation. Yum!
Vicki Bensinger says
Sorry I haven't been by in a while I've been working long hours.
I love this post and how you've utilized the peeling garlic from Cosco. What a brilliant idea.
Your Mashed Potatoes look lovely and a great way to present them. You always come up with such unique ideas. It's fun stopping by to see what you've got cooking up next!
Happy Holidays!
feiane (fe-yan) says
this is a loveliest mashed potatoes ive ever seen in my whole wild world!
honestly speaking, i could hardly eat that if that the plating and presentation.... its superb.
will try the parsnips too.... happy holidays!
Rita says
What a lovely presentation! and I am sure it tastes so good.
Rita
Karen (Back Road Journal) says
I'm so happy that I discovered your blog. Your potatoes look beautiful and sound delicious. And thank you so much for the tip on the garlic.
Christiane Potts says
This may be the first time I've craved mashed potatoes at 9:30 in the morning. I enjoy the addition of the parsnips in there. They do add a sweetness that I like.
Love the tip on the garlic roasting. Many thanks!
The Café Sucré Farine says
Thanks Susan! I didn't know about the potassium! Very cool! Hope you enjoy these potatoes!
Susan says
I love your roasted garlic!! And you are so timely....just yesterday I saw Rachael Ray on Dr. Oz and they were making mashed potatoes and adding parsnips to the potatoes because it adds a lot of potassium!!! I do not like parsnips alone, but now that you have endorsed them, I just have to try this. Thanks. Susan
The Café Sucré Farine says
Thanks Mr. Bunny Chow - I'd love to try some of your variations!
The Blonde Duck says
I've never tried parsnips!
Paula {Salad in a Jar} says
Can't wait to make my own garlic oil. I pinned it.
Kim - Liv Life says
OOhh!!! I'm loving that roasted garlic in a jar!!! What a treat. And mashed potatoes are my weakness, add the garlic and I'm in heaven. Have to admit I've not tired parsnips though...
Anonymous says
You will love parsnips I think ! MMMMM I have not tried this recipe but ,love them mashed and in stews !
sophiesfoodiefiles says
I love roasted garlic a lot & how that you have made the roasted garlicic is the perfect way to do it! 🙂
I also love a decent parnsip & potao mash! Beautifully presented too! 😉
overtimecook.com says
I love that you used parsnips- makes it healthier! And the way you piped it is breathtakingly gorgeous!