Parsnip and Potato Mash
Ingredients
- 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 crème fraîche
- 2 tablespoons unsalted butter, softened
- Large pinch freshly grated nutmeg
- Lots of freshly ground black pepper
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