Parsnip And Potato Mash

• 2 large garlic cloves, peeled
• 2 pounds parsnips, peeled and cut into 1-inch pieces
• 12 ounces yellow potato, peeled and cut into slightly larger pieces than the parsnips
• 4 to 6 cups chicken stock (homemade or low sodium)
• Salt
• 3/4 cup creme fraiche
• 2 tablespoons unsalted butter, softened
• Large pinch freshly grated nutmeg
• Lots of freshly ground black pepper

1. Combine the garlic, parsnips, potato and enough stock to cover the vegetables in a large saucepan. Add a generous pinch of salt and bring to a boil over high heat. Reduce the heat and simmer for about 20 minutes, until the vegetables are quite tender.
2. Scoop out about a cup of the hot stock and set aside. Drain the vegetables and return them to the pot. Mash with the creme fraiche and butter, leaving the mixture slightly chunky. (You can use a food mill or a ricer if you prefer a smooth puree.) If the mash seems at all dry, stir in some of the leftover stock, and keep the rest for just before serving.
3. Stir in the nutmeg and season with salt and pepper to taste. Keep warm and covered, reheating over medium-low heat just before serving and adding a little more stock if necessary. This can be made a day or two ahead of time and refrigerated.

garlic, parsnips, yellow potato, chicken stock, salt, crueme fraueeche, unsalted butter, nutmeg, ground black pepper

Taken from food52.com/recipes/8188-parsnip-and-potato-mash (may not work)