Plain on mashed potatoes just got better. Better for nutrition and taste! We added a few fun veggies that will mash potatoes back on the dinner table!
Preheat oven to 425°. Line a baking sheet with parchment paper. Use a sharp knife to cut off the top 1/2 inch of the bulb of garlic. Place garlic bulb on the baking sheet with the parsnips. Drizzle all with olive oil. Roast for 7-9 minutes.
In a large pan or stock pot add potatoes and cauliflower. Fill with just enough water to cover them. Boil for 7-9 minutes until soft. Drain completely. Do NOT retain any of the cooking water.
When garlic is cool enough to touch after cooking, smash entire bulb with the side of your chef's knife. Peel and set aside.
Add potatoes, cauliflower, peeled garlic and parsnips to a food processor or blender. Pulse until well blended.
Add butter to food processor. Blend well until creamy and smooth.
Add salt and pepper and pulse a few more times.
Serve hot with parsley garnish.