Garlic Potato Mash Up
When I was a kid mash potatoes were about all my mom could get me to eat somedays. I imagine she would have killed for a nutrient right version like these. Virtually undetectable I have managed to hide cauliflower and parsnips in this recipe. Only very decerning foodie palate will notice the depth of flavors with this addition. Garlic Potato Mash Up will put the potatoes back on the table again!
Also added is a healthy dose of garlic, a whole bulb to be exact. Garlic is great for our heart, boost our immune system and beats back inflammation. You will also learn how to roast the garlic which gives you, even more, flavor. The very best part of roasted garlic is that roasting simplifies the and mellows the pungent taste a bit. You might find you will be roasting and storing garlic more often! Yum!
Plain on mashed potatoes just got better. Better for nutrition and taste! We added a few fun veggies that will mash potatoes back on the dinner table!
- 1 medium parsnip, peeled and diced
- 1 bulb garlic
- 1 tbsp olive oil
- 4 cups organic russet potatoes, peeled and diced
- 1 cup cup organic cauliflower, chopped
- 1/2 cup grass fed butter, room temperature or melted
- sea salt and black pepper (I use garlic salt)
-
Preheat oven to 425°. Line a baking sheet with parchment paper. Use a sharp knife to cut off the top 1/2 inch of the bulb of garlic. Place garlic bulb on the baking sheet with the parsnips. Drizzle all with olive oil. Roast for 7-9 minutes.
-
In a large pan or stock pot add potatoes and cauliflower. Fill with just enough water to cover them. Boil for 7-9 minutes until soft. Drain completely. Do NOT retain any of the cooking water.
-
When garlic is cool enough to touch after cooking, smash entire bulb with the side of your chef's knife. Peel and set aside.
-
Add potatoes, cauliflower, peeled garlic and parsnips to a food processor or blender. Pulse until well blended.
-
Add butter to food processor. Blend well until creamy and smooth.
-
Add salt and pepper and pulse a few more times.
-
Serve hot with parsley garnish.
