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Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

For the root vegetables: In a large bowl, combine carrots, parsnips, and red onion. Drizzle with olive oil, honey, chopped thyme, salt, and pepper. Toss to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet.

Roast the vegetables for 30-35 minutes, or until tender and lightly caramelized, tossing halfway through.

While vegetables are roasting, prepare the mashed potatoes. Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are very tender, about 15-20 minutes.

Drain the potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture.
Remove the pot from the heat. Add the minced garlic, softened butter, warmed heavy cream, and warmed milk to the potatoes. Mash with a potato masher until smooth and creamy. Season with salt and black pepper to taste.

Serve the creamy garlic mashed potatoes immediately, garnished with fresh chives, alongside the roasted honey-glazed root vegetables.


Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

For the root vegetables: In a large bowl, combine carrots, parsnips, and red onion. Drizzle with olive oil, honey, chopped thyme, salt, and pepper. Toss to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet.

Roast the vegetables for 30-35 minutes, or until tender and lightly caramelized, tossing halfway through.

While vegetables are roasting, prepare the mashed potatoes. Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are very tender, about 15-20 minutes.

Drain the potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture.
Remove the pot from the heat. Add the minced garlic, softened butter, warmed heavy cream, and warmed milk to the potatoes. Mash with a potato masher until smooth and creamy. Season with salt and black pepper to taste.

Serve the creamy garlic mashed potatoes immediately, garnished with fresh chives, alongside the roasted honey-glazed root vegetables.
