Buttery Winter Mash with Yukon Gold and Red Potatoes, Roasted Garlic, Parsnips and Kale

(Serves about 4)


3 heads garlic, roasted (*see instructions below, if needed)
5 Yukon Gold potatoes, skin-on and cubed
5 Red potatoes, skin-on and cubed
2 medium parsnips, peeled and sliced thickly
• Sea salt
4 tablespoons sweet butter, room temp
¼ cup half and half
3 tablespoons buttermilk
1 teaspoon freshly cracked black pepper
½ cup kale, center rib removed and leaves finely chopped
1 tablespoon flat-leaf parsley, chopped

(*To roast the garlic heads, preheat oven to 400 degrees, and cut 3 small squares of foil to wrap the heads of garlic in; cut the tops off of the 3 heads of garlic, drizzle them lightly with olive oil, sprinkle with a pinch of salt, and wrap them tightly in the squares of foil; roast the heads directly on the oven rack for 40 minutes, and remove; once slightly cooled, squeeze the roasted garlic cloves out of their papers, and set aside.)


-Add the cubed potatoes and the sliced parsnips into a medium-large pot, cover with cold water, and salt generously so that the water tastes like the ocean; place the pot over medium-high heat, and bring to the boil; once it comes to the boil, reduce the heat to medium/medium-low and simmer, uncovered, for about 20-22 minutes, or until the potatoes/parsnips are fork tender; next, drain the potatoes and parsnips well, and return the pot to low heat, allowing the potatoes/parsnips to “dry out” a bit for about 30 seconds; next, remove the potatoes/parsnips from heat, and add in the butter, the half and half and the buttermilk, and mash the potatoes/parsnips until they are well combined with the butter and milks, and are the consistency that you like (you can leave them chunkier, or make them smoother, depending on your personal preference); next, add in the cracked black pepper, a pinch of sea salt if needed, the roasted garlic cloves, the finely chopped kale and the parsley, and combine together well so that everything is incorporated; serve immediately while hot.