Holiday Mashed Potatoes

Mashed potatoes are pretty tricky to mess up. These were an especially big hit at Thanksgiving this year (and it's a good thing because this recipe makes a TON!).  

5 lb bag of yukon gold potatoes, cut into large pieces

3 parsnips, roughly chopped

1 pkg cream cheese

2 bulbs garlic

1-2 T olive oil

2 T butter (or more if you like)

1/4-1/2 c milk or cream

salt and pepper +/- season salt

• Cut tops off garlic bulbs. Pour olive oil  on bulbs. Sprinkle with salt and pepper. Wrap garlic in tin foil. Roast in oven at 300 for about 45 minutes, until garlic is soft.
• Boil chopped potatoes and parsnips in salted water until easily pierced with a fork. Strain potatoes and parsnips.
• In a small bowl, mash the garlic cloves with cream cheese. 
• Add cream cheese mixture, butter, milk, salt and pepper to potatoes and mash with a potato masher. 

Pesto Minestrone

Ahhh, soup.... how do I love thee? Let me count the ways....

At work we love to talk about food. I was trying to come up with what to make on this rainy, crappy day and Amy, genius that she is, suggested minestrone. I was reminded of this recipe that had been long forgotten. The pesto gives soup this an interesting twist. I happened to have parsnips leftover from Thanksgiving, but feel free to add or subtract veggies depending on your refrigerator situation.

2 T olive oil

1 onion, chopped

1 leek, sliced

2 carrots, chopped

1-2 parsnips (optional), chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 potato, chopped into small cubes

7c vegetable stock

16 oz can tomatoes

1 bay leaf

1/2 t thyme

1/2-3/4 c pasta (i.e. elbow macaroni)

3/4 c frozen peas or green beans

zucchini (optional)

2 c cannellini beans

1/4-1/3 c pesto

salt and pepper

parmesan cheese, shredded

• Saute onion and leek in olive oil for about 5 minutes. Then add carrots, parsnips (if using), celery and garlic. Cook over medium heat another 5 minutes. Next, add potatoes and cook 3 minutes.
• Pour in stock, herbs, tomato, salt and pepper. Bring to a boil.  Add pasta and simmer for about 5 minutes.  Add peas or green beans and zucchini (if using) and simmer another 5 minutes.
• Stir in beans and pesto right before serving.  
• Top with parmesan cheese, if you please!