Ingredients
Units
Scale
- 2 whole carrots
- 2 whole parsnips
- 1 tbsp olive oil
- 6 cloves garlic (divided)
- 10 whole russet potatoes
- 2 whole bay leaves
- 1 1/4 cup warm milk
- 4 tbsp unsalted butter
- 2 tbsp chopped scallions
- 1 generous helping Parmesan cheese
- salt & pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Prepare vegetables by cleaning and peeling carrots, parsnips and potatoes.
- Slice the carrots and parsnips into strips. Place on sheet pan along with 3 cloves of garlic (peel on). Drizzle with olive oil and salt & pepper.
- Bake for 15-20 minutes until fork tender.
- Meanwhile, cut potatoes into small chunks and place in a large pot along with 2 bay leaves and 3 cloves of peeled garlic. Cover with water and boil on stove top until fork tender, about 15-20 minutes. Drain and remove bay leaves.
- Once all vegetables are fork tender place some of the potatoes in food mill and begin processing. Continue with the remainder of the potatoes, carrots, parsnips and garlic.
- Place pot back on the stove and add in 1 cup of warm milk and butter and whisk. Add additional milk if needed. Once smooth, add in chopped scallions, Parmesan to your liking and salt and pepper to taste.
Notes
**Keep Warm: The best way to keep mashed potatoes warm is over a double boiler. This way the bottom of potatoes don't burn, they stay warm off the steam.
**Prep ahead: Plan ahead and prep your veggies the night before. Place peeled potatoes in water with a splash of vinegar so they don't brown.