Since roasting brings out the best in most vegetables, food editor Melissa Roberts decided to throw the potatoes into the oven along with the garlic and parsnips, their companions in this dish. The result is an earthy mash, with chunks of caramelized parsnip and savory-sweet garlic.
Cooks' note:
Mashed potatoes, with parsnips and garlic, can be made 1 day ahead and chilled, uncovered, until cool, then covered. Reheat with an additional 1/2 cup milk in a heavy saucepan, covered, over low heat, or in a baking dish, covered, in a 300°F oven or in a microwave oven, stirring halfway through heating.
