Ingredients
3
lb small unpeeled red potatoes, cut into 1-inch cubes (8 1/2 cups)
1
lb parsnips, peeled, cut into 1-inch pieces (3 cups)
4
cloves garlic, peeled
1
cup half-and-half
6
tablespoons butter or margarine
1
teaspoon salt
1
teaspoon pepper
2
tablespoons chopped fresh chives
Preparation
Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
In 4-quart Dutch oven, place potatoes, parsnips and garlic. Add enough water just to cover potatoes. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until potatoes and parsnips are tender when pierced with fork. Drain; return to Dutch oven.
Add half-and-half and 4 tablespoons of the butter to potatoes and parsnips. Mash vigorously with potato masher until mixture is creamy. Stir in salt and pepper. Spoon mixture into baking dish. Dot with remaining 2 tablespoons butter.
Cover with foil; bake 20 to 25 minutes or until thoroughly heated. Sprinkle with chives.
