Servings: 8

prep time: 10 minutes

cook time: 35 minutes

meal prep?

yes

You’ll need:

• 1 lb. Yukon gold potatoes

• 2 parsnips

• 1 small head of cauliflower

• 1 head of garlic

• 1/2 tbsp olive oil

• 1/4 cup whole milk

• 2-3 tbsp butter

• 1 tsp garlic powder

• salt and pepper, to taste

Preheat oven to 400.

wash all vegetables. peel the parsnips and cut the parsnips and potatoes into 1” chunks. cut the stem off the cauliflower and break apart the florets. place all vegetables a large soup pot, cover with water and season with salt.

Bring to a boil over medium-high heat. once it reaches a rolling boil, cover and reduce heat to low, cooking for about 35 minutes or until veggies are fork tender.

Meanwhile, roast your garlic:

• Slice the top of the garlic head off, wrap it in tinfoil, drizzle with olive oil, then seal the top

• Place it in the oven while veggies boil, about 35 minutes

• Remove from oven & allow to cool

once the vegetables are fork-tender, remove from heat and drain water. squeeze in roasted garlic and add milk, butter, garlic powder, salt, and pepper. use a hand mixer, masher, or immersion blender to mash to desired consistency. taste and season as desired.