Sour Cream and Garlic Mashed Parsnips
This dish is best served alongside a plate of wine-braised short ribs or a hearty mushroom stew.
3 pounds parsnips, peeled and cut into 2-inch chunks
3 medium cloves garlic, peeled
2 teaspoons salt, plus more to taste
½ cup sour cream, at room temperature
4 tablespoons butter, at room temperature and cut in small cubes
Freshly ground white or black pepper
Put parsnips, garlic and salt into a large pot. Add enough water to cover by 2 inches and bring to a boil.
Reduce heat to medium-low and simmer uncovered until vegetables are tender when pierced with the tip of a knife, 15 to 20 minutes.
Drain well, then mash well with a potato masher or, for a creamier texture, purée in a food processor.
Add sour cream and butter, stirring well until the butter is melted and mixture is well combined, 2 to 3 minutes. Add salt and pepper to taste. Transfer to a large bowl and serve.