Creamy Mashed Potatoes, Cauliflower and Parsnips

By Copperchef

Ingredients
  • 1 lb Yukon Gold Potatoes, cubed

  • 1 lb Parsnips, peeled and cubed

  • 2 lbs Cauliflower, broken into uniform florets

  • 1 cup milk, hot

  • 4 Tbs Unsalted Butter, melted

  • 3 to 4 cloves roasted garlic, mashed

  • 1/2 cup grated Parmesan cheese

  • 1/4 tsp ground white pepper

Directions
  1. Place potatoes and parsnips in a large pot, cover with water and bring to a boil. Reduce heat and simmer until tender, 20 to 25 minutes. or until potatoes are very tender.

  2. In a shallow bowl, place the cauliflower and 2 tablespoons of water. Place in microwave covered with plastic wrap for approx. 5 minutes or until fork tender.

  3. Drain well all vegetables well, return them to the pot, add milk, butter, garlic, and cheese. Mash until almost smooth (or leave slightly chunky, if you prefer). Season with pepper and serve. Personally I use a food mill for great consistency.


Nutritional Facts

Servings
10
Total Fat
6.75g
Saturated Fat
4.13g
Cholesterol
18.56mg
Sodium
121.96mg
Potassium
806.23mg
Total Carbohydrate
25.4g
Fiber
5.25g
Sugars
5.65g
Protein
6.29

side dish potatoes

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