Ingredients:
- 4 medium/large baking potatoes
- 3 medium parsnips
- 5-7 garlic cloves, peeled
- 4 cups (32 oz) Chicken broth
- 4 Tbsp butter or margarine
- Salt and pepper to taste
Preparation:
Wash and peel the potatoes and parsnips. Cut them into 2-inch chunks and place them and the garlic cloves in a 5 qt. stockpot; add chicken broth until it covers the potatoes. Set pan over high heat and bring to a boil. Reduce heat to low and simmer for 12-15 minutes, until a fork slides easily through the potatoes. Drain potatoes, reserving ¾ cup of the cooking liquid. Mash the potato-parsnip mixture with a potato masher until smooth and lump-free. Stir in butter or margarine. Add the reserved liquid ¼ cup at a time, until potatoes have a creamy, whipped texture. Serves 4-6.