Potato-Parsnip Mash

• 1 pound Idaho potatoes, peeled and cut into 1-inch pieces
• 1 pound parsnips, peeled and cut into 1-inch pieces
• 1 cup whole milk
• 1 clove garlic
• 2 tablespoons unsalted butter
• 1/2 cup sour cream
• salt to taste

1. Place potatoes and parsnips and garlic clove in a large stockpot, then cover with water by 2 inches, salt generously and bring to a boil.
2. Reduce heat slightly and cook until fork-tender about 20 minutes.
3. Heat the milk and butter in a small saucepan over low heat until just steaming.
4. Drain the potatoes and parsnips and return to pot.
5. Add milk and butter mixture.
6. Add sour cream and mash with a potato masher until desired consistency, making sure to mash the garlic in well.
7. Add salt to taste, then stir with a fork to fluff and serve.

potatoes, parsnips, milk, clove garlic, unsalted butter, sour cream, salt

Taken from www.foodrepublic.com/recipes/potato-parsnip-mash-recipe/ (may not work)