Author: recipes44

As the weather cools down, there’s nothing quite like the warm, comforting flavors of fall to cozy up your kitchen. And what better way to do that than with the sweet and nutty goodness of honey nut squash? This versatile ingredient is a staple of many a fall recipe, from soups to main courses to desserts. In this article, we’ll be exploring 20 delicious honey nut squash recipes that are sure to become new favorites in your household.

From classic roasted squashes to innovative stuffed and baked variations, these recipes showcase the best of what honey nut squash has to offer. Whether you’re a seasoned cook or just starting out, there’s something on this list for everyone. So grab a cup of apple cider and settle in as we dive into the world of honey nut squash!

Roasted Honey Nut Squash with Maple Glaze

Sweet and savory, this roasted squash dish is perfect for a cozy evening or as a side for your favorite fall-inspired meal. The combination of honey, nuts, and maple glaze brings out the natural sweetness of the squash.

Ingredients:

– 1 medium-sized butternut squash (about 2 lbs)
– 2 tbsp honey
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– Salt and pepper to taste
– Maple glaze (store-bought or homemade)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a bowl, mix together honey, walnuts, salt, and pepper.
4. Place the squash halves on a baking sheet lined with parchment paper and drizzle with olive oil.
5. Sprinkle the honey-nut mixture evenly over both squash halves.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
7. Drizzle maple glaze over the roasted squash and serve warm.

Cooking Time: 45-50 minutes

Honey Nut Squash Soup with Crispy Sage

This sweet and savory soup is a perfect blend of autumnal flavors, featuring roasted squash, honey, and crispy sage leaves. A comforting bowl that’s sure to become a new favorite.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cinnamon
– 1/4 cup honey
– 4 cups chicken or vegetable broth
– Salt and pepper, to taste
– 6-8 sage leaves
– Crumbly goat cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45 minutes, or until tender.
3. In a large pot, sauté onion and garlic in olive oil until softened.
4. Add roasted squash, cinnamon, honey, and broth. Simmer for 20-25 minutes.
5. Blend soup until smooth.
6. Just before serving, crisp sage leaves in a dry skillet over medium heat.
7. Ladle soup into bowls and top with crispy sage leaves. Optional: add crumbly goat cheese.

Cooking Time: 1 hour 15 minutes

Stuffed Honey Nut Squash with Quinoa and Kale

This Stuffed Honey Nut Squash with Quinoa and Kale is a flavorful and nutritious side dish that’s perfect for any occasion. The sweetness of the squash, honey, and nuts pairs perfectly with the earthy flavor of kale and quinoa.

Ingredients:

– 1 medium-sized winter squash (such as butternut or acorn)
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 2 tbsp honey
– 1/4 cup chopped walnuts
– 1 tsp olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together cooked quinoa, chopped kale, honey, and walnuts.
4. Stuff each squash half with the quinoa-kale mixture, dividing it evenly.
5. Drizzle olive oil over the stuffed squash and season with salt and pepper.
6. Place the squash on a baking sheet and bake for 30-40 minutes or until the squash is tender.

Cooking Time: 30-40 minutes

Honey Nut Squash Risotto with Parmesan

This creamy risotto combines roasted butternut squash with toasted nuts and a hint of honey, finished with a sprinkle of Parmesan cheese. Perfect as a main course or side dish for a cozy evening.

Ingredients:

– 1 small butternut squash (about 2 lbs)
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tbsp unsalted butter
– 1/4 cup chopped toasted almonds
– 2 tbsp honey
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast the squash for 45 minutes, or until tender.
2. In a large pot, melt butter over medium heat. Add Arborio rice; cook, stirring constantly, for 1-2 minutes.
3. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. When the rice is cooked, stir in roasted squash, toasted almonds, and honey. Season with salt and pepper.
5. Serve hot, topped with Parmesan cheese.

Cooking Time: 60-70 minutes

Grilled Honey Nut Squash with Chili Lime Butter

Elevate your fall cooking with this sweet and spicy twist on traditional squash. This recipe is perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 1 medium-sized butternut squash (about 2 lbs)
– 2 tbsp honey
– 1/4 cup chopped pecans or walnuts
– 2 tbsp unsalted butter, softened
– 1/4 cup chili flakes
– 2 tbsp freshly squeezed lime juice
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Cut the squash in half lengthwise and scoop out seeds and pulp.
3. In a small bowl, mix together honey, nuts, and a pinch of salt.
4. Brush the squash with olive oil and sprinkle with chili flakes.
5. Grill the squash for 20-25 minutes per side, or until tender and caramelized.
6. Meanwhile, mix softened butter with lime juice and a pinch of salt.
7. Serve grilled squash with chili lime butter spooned over the top.

Cooking Time: 40-50 minutes

Honey Nut Squash and Lentil Curry

This recipe combines the comfort of squash and lentils with the sweetness of honey and the crunch of nuts, perfect for a cozy evening meal.

Ingredients:

– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– Salt and pepper to taste
– 1/4 cup honey
– 1/4 cup chopped walnuts or pecans
– 2 cups vegetable broth

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pot, sauté onion and garlic in remaining 1 tablespoon olive oil until softened.
4. Add lentils, cumin, curry powder, salt, and pepper. Cook for 1 minute.
5. Stir in roasted squash, honey, and nuts. Pour in vegetable broth and bring to a simmer.
6. Reduce heat and let cook for 20-25 minutes or until lentils are tender.
7. Serve hot, garnished with additional nuts if desired.

Cooking Time: About 45-50 minutes

Baked Honey Nut Squash with Brown Sugar and Cinnamon

This recipe brings together the comforting flavors of fall, featuring roasted squash infused with sweet honey, crunchy nuts, and a hint of warm cinnamon. Perfect for a cozy evening or as a side dish for your next family gathering.

Ingredients:

– 1 medium-sized butternut squash (about 2 lbs)
– 2 tbsp honey
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
– 1/4 cup chopped walnuts
– Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together honey, brown sugar, and cinnamon.
4. Place the squash halves on a baking sheet, cut side up.
5. Brush the honey-brown sugar mixture evenly over both squash halves.
6. Sprinkle chopped walnuts over the top of each squash half.
7. Season with salt to taste.
8. Bake for 45-50 minutes, or until the squash is tender and caramelized.

Cooking Time: 45-50 minutes

Honey Nut Squash and Goat Cheese Tart

This savory tart combines the sweetness of roasted squash with the tanginess of goat cheese, all wrapped up in a flaky pastry crust. Perfect for a cozy fall dinner party or a comforting weeknight meal.

Ingredients:

– 1 small butternut squash (about 2 lbs)
– 2 tbsp honey
– 1 tsp ground nutmeg
– 1/4 cup goat cheese, crumbled
– 1 sheet puff pastry, thawed
– 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the squash: Cut the squash in half lengthwise and scoop out seeds. Place cut side up on a baking sheet, drizzle with honey and sprinkle with nutmeg. Roast for 45-50 minutes or until tender.
3. Roll out puff pastry to desired thickness. Arrange crumbled goat cheese over the center of the pastry, leaving a 1-inch border around the edges.
4. Place roasted squash halves on top of the goat cheese.
5. Fold the pastry edges over the filling, pressing gently to seal. Brush with egg wash for a golden glaze.
6. Bake for an additional 20-25 minutes or until pastry is golden brown.

Cooking Time: 65-70 minutes

Honey Nut Squash Pancakes with Maple Syrup

Begin your day with a deliciously sweet and nutritious breakfast! These pancakes are packed with the warmth of roasted squash, the comfort of honey, and the indulgence of maple syrup.

Ingredients:

– 1 small butternut squash (about 2 lbs), roasted and pureed
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1/2 cup milk
– 2 tablespoons honey, divided
– 1 tablespoon maple syrup
– 2 tablespoons unsalted butter, melted

Instructions:

1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, combine squash puree, egg, milk, honey, and melted butter. Stir until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined (do not overmix).
5. Drop batter by 1/4 cupfuls onto the skillet or griddle. Cook for 2-3 minutes or until bubbles appear on surface. Flip and cook for an additional 30 seconds to 1 minute.
6. Serve warm with a drizzle of maple syrup.

Cooking Time: Approximately 15-20 minutes, depending on the number of pancakes.

Honey Nut Squash and Black Bean Enchiladas

This recipe combines the natural sweetness of roasted honey nut squash with the savory flavor of black beans, all wrapped up in a crispy tortilla and smothered in a rich enchilada sauce.

Ingredients:

– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar), optional

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, cumin, paprika, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large skillet, cook onion and garlic until softened. Add black beans and cook until heated through.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble enchiladas by spooning squash and bean mixture onto a warmed tortilla, rolling up tightly, and placing seam-side down in a baking dish. Top with enchilada sauce and cheese (if using).
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Serve hot and enjoy!

Cooking Time: Approximately 45-50 minutes.

Honey Nut Squash and Apple Salad with Walnuts

This autumnal salad combines the natural sweetness of roasted squash and apples with the crunch of walnuts, all tied together with a hint of honey. Perfect for a quick and easy lunch or dinner.

Ingredients:

– 1 small butternut squash (about 1 lb)
– 2 Granny Smith apples, peeled and diced
– 1/4 cup chopped walnuts
– 2 tbsp honey
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender.
4. In a large bowl, combine diced apples, chopped walnuts, honey, Dijon mustard, salt, and pepper.
5. Once the squash is cool enough to handle, scoop out flesh and add to the apple mixture.
6. Toss gently to combine.
7. Garnish with fresh thyme leaves, if desired.
8. Serve warm or at room temperature.

Cooking Time: 50 minutes

Honey Nut Squash Puree with Nutmeg

This sweet and comforting puree is a perfect side dish or topping for oatmeal, yogurt, or ice cream. The addition of nutmeg adds a warm, aromatic flavor that complements the natural sweetness of the squash.

Ingredients:

– 1 medium-sized butternut squash (about 2 lbs)
– 2 tbsp honey
– 1/4 cup heavy cream or half-and-half
– 1/2 tsp ground nutmeg
– Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with honey.
4. Roast for 45 minutes, or until the flesh is tender and caramelized.
5. Scoop out the flesh and blend with heavy cream, nutmeg, and salt until smooth.
6. Serve warm or at room temperature.

Cooking Time: 45 minutes

Honey Nut Squash and Chickpea Stew

This stew is a perfect blend of sweet and savory, made with roasted squash, tender chickpeas, and a hint of honey. It’s a comforting and nutritious meal for any time of the year.

Ingredients:

– 1 small butternut squash (about 2 lbs), peeled and cubed
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons honey
– 4 cups vegetable broth

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add cumin, smoked paprika, chickpeas, roasted squash, honey, and broth to the pot. Simmer for 20-25 minutes or until flavors have melded together.
5. Season with salt and pepper to taste. Serve hot and enjoy!

Cooking Time: About 55-60 minutes

Honey Nut Squash and Bacon Hash

This recipe combines the natural sweetness of roasted squash with the smoky flavor of crispy bacon, all tied together with a hint of honey. Perfect as a side dish or a base for a hearty breakfast or brunch.

Ingredients:

– 1 small butternut squash (about 2 lbs), peeled and cubed
– 6 slices of cooked bacon, crumbled
– 2 tbsp olive oil
– 1 tsp honey
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or chives for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large skillet, cook crumbled bacon over medium heat until crispy.
4. Add remaining 1 tbsp olive oil to the skillet, then stir in roasted squash, honey, and cooked bacon.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped herbs if desired.

Cooking Time: Approximately 45-50 minutes

Honey Nut Squash and Spinach Lasagna

This sweet and savory lasagna combines roasted butternut squash, spinach, and a hint of honey for a unique and delicious twist on the classic Italian dish.

Ingredients:

– 1 medium butternut squash
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup honey
– 12 lasagna noodles
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. In a large skillet, sauté the onion and garlic until softened. Add spinach and cook until wilted.
4. Combine roasted squash, cooked spinach mixture, ricotta cheese, mozzarella cheese, and honey in a bowl.
5. Cook lasagna noodles according to package instructions. Drain and set aside.
6. Assemble the lasagna by layering the squash mixture, noodles, and shredded mozzarella cheese. Repeat for 3 layers.
7. Top with chopped parsley (if using) and bake at 375°F (190°C) for 25-30 minutes or until hot and bubbly.

Cooking Time: 1 hour 15 minutes

Honey Nut Squash and Sage Pasta

This autumnal pasta dish combines the warmth of roasted squash with the earthy flavor of sage, all wrapped up in a nutty honey sauce. Perfect for a cozy fall evening.

Ingredients:

– 8 oz pasta of your choice
– 1 small butternut squash (about 1 lb), peeled and cubed
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– 1/4 cup honey
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, garlic, and sage. Roast for 25-30 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, combine roasted squash, honey, and Parmesan cheese. Simmer over medium heat for 5-7 minutes or until sauce has thickened slightly.
5. Add cooked pasta to the skillet and toss with the squash-honey sauce. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.

Cooking Time: 35-40 minutes

Honey Nut Squash and Pecan Muffins

Start your day with a deliciously moist and flavorful muffin packed with the sweetness of honey, nuttiness of pecans, and comforting warmth of roasted squash.

Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup honey
– 1/2 cup roasted squash puree (such as butternut or acorn)
– 1/4 cup chopped pecans
– Optional: streusel topping (flour, brown sugar, and chopped pecans)

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, honey, and squash puree; stir until just combined.
4. Fold in chopped pecans.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Let cool for 5 minutes before serving.

Cooking Time: 18-20 minutes

Honey Nut Squash and Cranberry Stuffed Acorn Squash

Warm up with a deliciously cozy dish that combines the sweetness of honey, the crunch of nuts, and the tartness of cranberries, all nestled inside a perfectly roasted acorn squash. This Honey Nut Squash and Cranberry Stuffed Acorn Squash is a perfect fall or winter meal.

Ingredients:

– 2 medium-sized acorn squash
– 1/4 cup honey
– 1/4 cup chopped walnuts
– 1/4 cup fresh or frozen cranberries
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon ground cinnamon

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together honey, chopped walnuts, and cranberries.
4. Place the squash halves on a baking sheet lined with parchment paper, cut side up.
5. Divide the honey-cranberry mixture evenly among the two squash halves.
6. Drizzle olive oil over the filling and sprinkle with salt, pepper, and cinnamon (if using).
7. Roast in the oven for 45-50 minutes or until the squash is tender and caramelized.

Cooking Time: 45-50 minutes

Honey Nut Squash and Coconut Curry Soup

Warm up with a comforting bowl of Honey Nut Squash and Coconut Curry Soup, perfect for a cozy evening or as a soothing remedy during the colder months. This creamy and slightly sweet soup is infused with the warm aromas of curry spices and the subtle nuttiness of honey.

Ingredients:

– 1 small butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons coconut oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) full-fat coconut milk
– 1 cup chicken or vegetable broth
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon coconut oil, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes or until tender.
4. In a large pot, sauté onion and garlic in remaining 1 tablespoon coconut oil until softened.
5. Add cumin, curry powder, and turmeric; cook for 1 minute.
6. Blend roasted squash with broth, coconut milk, and honey until smooth.
7. Season to taste and serve hot, garnished with chopped cilantro if desired.

Cooking Time: 45-50 minutes

Honey Nut Squash and Caramelized Onion Pizza

This sweet and savory pizza combines the natural sweetness of roasted squash with the depth of caramelized onions, all on a crispy crust. A perfect blend of flavors for a cozy night in.

Ingredients:

– 1 medium butternut squash, peeled and cubed
– 2 large onions, thinly sliced
– 1 tablespoon honey
– 1 teaspoon olive oil
– 1 cup pizza dough (homemade or store-bought)
– 1/4 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Meanwhile, cook onions in a pan with honey over low heat for 30-40 minutes or until caramelized.
4. Roll out pizza dough to desired thickness. Top with roasted squash, caramelized onions, and mozzarella cheese.
5. Bake for an additional 12-15 minutes or until crust is golden brown.
6. Garnish with fresh thyme leaves if desired.

Cooking Time: 45-50 minutes

Summary

Get ready to fall in love with these delicious honey nut squash recipes! As the seasons change, warm up with comforting dishes like Roasted Honey Nut Squash with Maple Glaze or Honey Nut Squash Soup with Crispy Sage. Or, try something new like Stuffed Honey Nut Squash with Quinoa and Kale or Grilled Honey Nut Squash with Chili Lime Butter. From soups to salads, risottos to pancakes, these 20 recipes showcase the versatility of honey nut squash in fall cooking. Whether you’re a seasoned cook or just starting out, there’s something for everyone.

As the leaves start to change colors and the crisp autumn air sets in, it’s time to cozy up with warm, comforting dishes that feature the season’s best produce. One root vegetable that shines in fall cooking is the humble parsnip, with its sweet, nutty flavor and velvety texture. Here are 18 creamy parsnip recipes perfect for the season: from soups and stews to casseroles and cakes, we’ve got you covered.

In this article, we’ll dive into the world of creamy parsnips, exploring everything from hearty mains to sweet treats. Whether you’re a seasoned cook or just looking to try something new, these recipes are sure to become fast favorites in your kitchen. So go ahead, grab a parsnip (or two!), and get ready to indulge in the rich flavors of fall.

Creamy Parsnip and Potato Soup

A comforting and creamy soup that’s perfect for a chilly evening. This recipe combines the sweetness of parsnips with the heartiness of potatoes, all wrapped up in a rich and velvety broth.

Ingredients:

– 2 large parsnips, peeled and chopped
– 2-3 medium-sized potatoes, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable stock
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped parsnips and potatoes to the pot. Cook for an additional 5-7 minutes, or until they begin to soften.
3. Pour in the stock and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley if desired.

Cooking Time: 30-40 minutes

Roasted Parsnip and Carrot Medley

This vibrant medley of roasted parsnips and carrots is a perfect side dish for any occasion, with the natural sweetness of the vegetables bringing out their best flavors.

Ingredients:

– 2 large parsnips, peeled and chopped into bite-sized pieces
– 4 large carrots, peeled and chopped into bite-sized pieces
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder or paprika for added flavor

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss parsnips and carrots with olive oil, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 25-30 minutes or until tender and caramelized, flipping halfway through cooking time.
5. Remove from oven and sprinkle with garlic powder or paprika if desired.

Cooking Time: 25-30 minutes

Parsnip and Apple Puree

This sweet and savory puree is a perfect side dish or accompaniment to your favorite roasted meats or as a topping for pancakes or waffles.

Ingredients:

– 2 large parsnips, peeled and chopped
– 1 large apple, peeled and chopped (Granny Smith or other firm variety works well)
– 1/4 cup brown sugar
– 1/4 cup heavy cream or half-and-half
– Pinch of salt
– 1 tablespoon butter

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss parsnips and apple with brown sugar, salt, and butter until they are evenly coated.
3. Spread the mixture on a baking sheet and roast for 30-40 minutes, or until tender and caramelized.
4. Remove from the oven and let cool slightly.
5. Transfer the roasted mixture to a blender or food processor with heavy cream or half-and-half.
6. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
7. Serve warm or at room temperature.

Cooking Time: 30-40 minutes

Spiced Parsnip and Lentil Stew

Spiced Parsnip and Lentil Stew Recipe

A hearty and flavorful stew that combines the natural sweetness of parsnips with the comforting warmth of red lentils, all infused with aromatic spices.

Ingredients:

– 1 large onion, chopped
– 2-3 medium-sized parsnips, peeled and diced
– 1 cup red lentils, rinsed and drained
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 tablespoon olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the diced parsnips, garlic, cumin, smoked paprika, and cinnamon to the pot. Cook for an additional 5 minutes, stirring occasionally.
3. Add the lentils, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
4. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 45-50 minutes

Parsnip and Cheddar Gratin

A creamy, cheesy gratin that showcases the sweet and nutty flavor of parsnips.

Ingredients:

– 2 large parsnips, peeled and thinly sliced
– 1/4 cup unsalted butter, melted
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss the sliced parsnips with melted butter, salt, and pepper until they are evenly coated.
3. Transfer the parsnip mixture to a baking dish and dot the top with any remaining butter.
4. Sprinkle the grated cheddar cheese evenly over the parsnips.
5. Pour in the heavy cream, making sure the parsnips are fully covered.
6. Bake for 30-40 minutes or until the top is golden brown and the parsnips are tender.
7. Garnish with fresh thyme leaves, if desired.

Cooking Time: 30-40 minutes

Honey Glazed Roasted Parsnips

Roasting parsnips brings out their natural sweetness, which is perfectly balanced by a drizzle of honey glaze. This simple recipe elevates this humble root vegetable to a new level.

Ingredients:

– 4 large parsnips, peeled and cut into 1-inch pieces
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp honey
– 1/4 cup chicken or vegetable broth

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a bowl, toss parsnips with olive oil, salt, and pepper until evenly coated.
3. Spread the parsnip mixture on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until tender and caramelized, flipping halfway through.
5. While the parsnips are roasting, mix honey and broth in a small bowl.
6. After the parsnips have roasted for 20-25 minutes, brush them with the honey glaze and continue to roast for an additional 5-7 minutes or until glazed and caramelized.

Parsnip and Leek Risotto

This creamy risotto combines the sweetness of parsnips with the savory flavor of leeks, perfect for a cozy winter meal.

Ingredients:

– 1 medium parsnip, peeled and diced
– 2 medium leeks, white and light green parts only, thinly sliced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the sliced leeks and cook until softened, about 5 minutes.
3. Add the diced parsnip and cook for an additional 2-3 minutes.
4. Add the Arborio rice and cook, stirring constantly, for 1 minute.
5. Warm the broth in a separate pot and add 1/2 cup to the rice mixture. Stir until absorbed, then repeat with the remaining broth, adding it in 1/2-cup increments.
6. After 20-25 minutes of cooking, the rice should be creamy and tender. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Parsnip and Sage Fritters

A delicious autumnal twist on the classic fritter, this recipe combines the natural sweetness of parsnips with the earthy flavor of sage. Perfect as a side dish or appetizer.

Ingredients:

– 2 large parsnips, peeled and grated
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh sage leaves
– 1/4 cup vegetable oil
– 2 eggs

Instructions:

1. In a bowl, combine grated parsnips, flour, salt, and pepper.
2. Stir in chopped sage leaves and beaten eggs until well combined.
3. Heat the vegetable oil in a non-stick skillet over medium heat.
4. Using a spoon, drop small amounts of the parsnip mixture into the oil.
5. Flatten the fritters slightly with a spatula and cook for 2-3 minutes on each side, or until golden brown.
6. Remove from oil and place on paper towels to drain excess oil.

Cooking Time: 10-12 minutes

Creamy Parsnip and Cauliflower Mash

A deliciously comforting side dish that’s perfect for a chilly evening. This recipe combines the natural sweetness of parsnips with the earthy flavor of cauliflower, all wrapped up in a rich and creamy sauce.

Ingredients:

– 2 large parsnips, peeled and chopped
– 1 head of cauliflower, broken into florets
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss parsnips with 1 tablespoon of butter, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Meanwhile, steam cauliflower florets until tender, about 5-7 minutes.
4. In a large saucepan, combine roasted parsnips, steamed cauliflower, heavy cream, and remaining 1 tablespoon of butter. Mash until smooth and creamy.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley leaves if desired.

Cooking Time: 35-40 minutes

Parsnip and Pear Soup with Thyme

Parsnip and Pear Soup with Thyme Recipe

This creamy soup combines the sweetness of pears with the nutty flavor of parsnips, enhanced by the subtle hint of thyme. A perfect blend for a cozy autumn evening.

Ingredients:

– 2 large parsnips, peeled and chopped
– 1 ripe pear, peeled and chopped
– 4 cups vegetable broth
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the garlic and sauté for 1 minute.
2. Add the chopped parsnips and cook until tender, about 10-12 minutes.
3. Add the chopped pear, vegetable broth, and thyme leaves to the pot.
4. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
5. Purée the soup with an immersion blender or transfer it to a blender in batches.
6. Season with salt and pepper to taste.

Cooking Time: 30-40 minutes

Parsnip and Chickpea Curry

This vibrant curry combines the natural sweetness of parsnips with the nutty flavor of chickpeas, all wrapped up in a rich and aromatic spice blend. Perfect for a quick and easy weeknight dinner!

Ingredients:
– 2 large parsnips, peeled and diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions, garlic, and ginger; cook until softened, about 5 minutes.
3. Add parsnips, cumin, curry powder, and turmeric; cook for an additional 2-3 minutes.
4. Stir in coconut milk and chickpeas; bring to a simmer.
5. Reduce heat to low and let curry simmer for 10-15 minutes or until parsnips are tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 20-25 minutes

Parsnip and Rosemary Roast

Parsnip and Rosemary Roast: A harmonious blend of sweet and savory flavors.

Ingredients:

– 2 large parsnips, peeled and chopped into 1-inch pieces
– 2 tablespoons olive oil
– 4 sprigs fresh rosemary, chopped
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a bowl, toss parsnip pieces with olive oil, rosemary, salt, and pepper until evenly coated.
3. Spread the parsnip mixture on a baking sheet in a single layer.
4. Roast for 25-30 minutes or until parsnips are tender and caramelized, stirring occasionally.
5. Remove from oven when done; let cool slightly before serving.

Cooking Time: 25-30 minutes

Parsnip and Carrot Cake with Cream Cheese Frosting

A sweet and savory twist on traditional carrot cake, this recipe combines the natural sweetness of parsnips and carrots with a tangy cream cheese frosting.

Ingredients:

For the cake:

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated parsnip
– 1 cup grated carrot
– 1 teaspoon baking powder
– 1/2 teaspoon salt

For the frosting:

– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter, eggs, parsnip, carrot, and salt. Mix until just combined.
4. Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
5. Allow cakes to cool completely before frosting.

Frosting:

1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until creamy.
3. Add vanilla extract and mix well.
4. Assemble the cake by spreading frosting on top of one cake layer, then placing the second layer on top.

Cooking Time: 30-35 minutes

Parsnip and Sweet Potato Hash

Parsnip and Sweet Potato Hash Recipe

Summary:
This hearty side dish combines the natural sweetness of sweet potatoes with the earthy flavor of parsnips, making it a perfect accompaniment to any meal.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 large parsnip, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Optional: 1/4 cup crumbled feta cheese (for added flavor)

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss sweet potatoes and parsnips with olive oil, salt, and pepper until they are evenly coated.
3. Spread the mixture onto a baking sheet in a single layer.
4. Roast for 30-40 minutes, or until the vegetables are tender and lightly caramelized.
5. Remove from oven and stir in chopped onion and minced garlic.
6. Taste and adjust seasoning as needed.
7. If using feta cheese, crumble it on top of the hash before serving.

Cooking Time: 30-40 minutes

Parsnip and Ginger Soup

Parsnip and Ginger Soup Recipe

Warm up with a comforting and flavorful soup that combines the sweetness of parsnips with the spicy kick of ginger.

Ingredients:

– 2 large parsnips, peeled and chopped
– 1 tablespoon butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 inches fresh ginger, grated
– 4 cups chicken or vegetable broth
– 1 cup heavy cream (optional)
– Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and grated ginger. Cook for an additional 1-2 minutes, stirring constantly.
3. Add the chopped parsnips, broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the parsnips are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, allow it to cool and blend in a food processor.
5. If desired, stir in the heavy cream to add a rich and creamy texture.

Cooking Time: 40-45 minutes

Serve hot, garnished with chopped fresh herbs or a dollop of sour cream if desired.

Parsnip and Bacon Pancakes

A sweet and savory twist on traditional pancakes, this recipe combines the natural sweetness of parsnips with the smoky flavor of bacon.

Ingredients:

– 2 large parsnips, cooked and mashed
– 1/2 cup all-purpose flour
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup milk
– 1 large egg
– 6 slices of cooked bacon, crumbled
– Butter or oil for greasing the pan

Instructions:

1. In a bowl, whisk together flour, sugar, salt, and baking powder.
2. Add mashed parsnips, milk, and egg to the dry ingredients. Whisk until smooth.
3. Fold in crumbled bacon.
4. Heat a non-stick pan or griddle over medium heat. Grease with butter or oil.
5. Drop 1/4 cup of batter onto the pan. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.

Cooking Time: 10-12 minutes (depending on size of pancakes)

Parsnip and Spinach Tart

Parsnip and Spinach Tart Recipe

Summary:
This sweet and savory tart combines the natural sweetness of parsnips with the earthy flavor of spinach, perfect for a delightful dinner or brunch.

Ingredients:

– 2 large parsnips, peeled and thinly sliced
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup unsalted butter, melted
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten
– 1 tablespoon heavy cream
– 1 pie crust (homemade or store-bought)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine parsnip slices and spinach.
3. In a separate bowl, whisk together melted butter, flour, salt, and pepper.
4. Add beaten egg and heavy cream to the butter mixture; whisk until smooth.
5. Pour the wet ingredients over the parsnip-spinach mixture; toss to coat.
6. Roll out pie crust to fit a 9-inch (23cm) tart pan with a removable bottom.
7. Fill the pie crust with the parsnip-spinach mixture, leaving a 1-inch (2.5cm) border.
8. Fold edges of the crust over the filling; brush with egg wash (beaten egg mixed with 1 tablespoon water).
9. Bake for 40-45 minutes or until golden brown.

Cooking Time: 40-45 minutes

Parsnip and Walnut Loaf

Parsnip and Walnut Loaf: A Sweet and Savory Treat

This delightful loaf combines the natural sweetness of parsnips with the rich flavor of walnuts, making for a perfect snack or dessert.

Ingredients:
• 2 large parsnips, peeled and chopped
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup chopped walnuts
• Confectioners’ sugar for dusting (optional)

Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, brown sugar, baking powder, and salt.
3. In a large bowl, combine chopped parsnips, melted butter, egg, and vanilla extract. Mix until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in walnuts.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let cool on wire rack before serving. Dust with confectioners’ sugar, if desired.

Cooking Time: 45-50 minutes

Summary

Get ready to cozy up with these 18 deliciously creamy parsnip recipes perfect for fall. From soups and stews to purees, gratins, and more, we’ve got you covered. Try Creamy Parsnip and Potato Soup or Roasted Parsnip and Carrot Medley for a warm and comforting start. Or, indulge in sweet treats like Parsnip and Apple Puree or Parsnip and Pear Soup with Thyme. Whatever your taste, there’s something on this list to satisfy your cravings.

When it comes to comforting side dishes, few can rival the humble mashed potato. But let’s be real – plain mashed potatoes can get a little… well, boring. That’s why we’re excited to share our collection of 20 easy garlic mashed potato recipes that will elevate this classic dish to new heights! From creamy and cheesy to herby and aromatic, these flavorful recipes are sure to become new favorites in your kitchen.

Whether you’re looking for a simple yet satisfying side dish or a decadent accompaniment to your favorite meals, our garlic mashed potatoes have got you covered. In this article, we’ll be sharing some of our most popular and creative takes on the classic recipe, each one featuring the star of the show: garlic!

Creamy Garlic Mashed Potatoes with Chives

Elevate your mashed potatoes game with this rich and flavorful recipe, infused with the pungency of garlic and a hint of chive freshness. Perfect as a side dish or main course.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup heavy cream or whole milk
– Salt and pepper to taste
– Chopped chives for garnish (optional)

Instructions:

1. Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes or until tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the butter, garlic, salt, and pepper, and mash until smooth.
3. Gradually add the heavy cream or whole milk, mashing until desired consistency is reached.
4. Taste and adjust seasoning as needed.
5. Garnish with chopped chives if desired.

Cooking Time: 20-25 minutes

Garlic Parmesan Mashed Potatoes

Elevate your mashed potato game with this flavorful recipe that combines the richness of parmesan cheese and the pungency of garlic. This dish is perfect for a cozy night in or as a side to your favorite main course.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 tablespoons unsalted butter
– 1/2 cup grated parmesan cheese
– 2 cloves garlic, minced
– 1/4 cup heavy cream or whole milk
– Salt and pepper to taste

Instructions:

1. Place potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until tender when pierced with a fork.
2. Drain potatoes and return them to the pot. Add butter, parmesan cheese, garlic, salt, and pepper. Mash the mixture with a potato masher or a fork until smooth.
3. Gradually add heavy cream or whole milk, stirring until the desired consistency is reached.
4. Taste and adjust seasoning as needed.

Cooking Time: 30-40 minutes

Roasted Garlic Mashed Potatoes with Butter

Roasted Garlic Mashed Potatoes with Butter: Elevate your mashed potatoes game by incorporating the rich flavor of roasted garlic and a pat of butter.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 heads of garlic, separated into individual cloves
– 2 tablespoons olive oil
– 1/4 cup unsalted butter, softened
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss potato cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. Meanwhile, place garlic cloves on a separate baking sheet lined with parchment paper. Drizzle with remaining 1 tablespoon olive oil. Roast for 15-20 minutes, or until caramelized and soft.
4. Mash roasted potatoes with butter, salt, and pepper in a large bowl.
5. Squeeze roasted garlic into the potato mixture, mashing well to combine.
6. Serve hot and enjoy!

Cooking Time: Approximately 40-50 minutes

Garlic Herb Mashed Potatoes

Elevate your mashed potato game with this flavorful recipe that combines the pungency of garlic and the brightness of fresh herbs.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh chives
– Salt and pepper to taste
– 1/4 cup milk or half-and-half (optional)

Instructions:

1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot. Add the olive oil, garlic, parsley, chives, salt, and pepper.
3. Mash the potatoes with a potato masher or a fork until smooth and creamy.
4. If desired, add milk or half-and-half to achieve the desired consistency.
5. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Cheesy Garlic Mashed Potatoes

A comforting side dish that’s sure to please! This recipe combines the richness of melted cheese with the savory flavor of garlic and fluffy mashed potatoes.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 tablespoons unsalted butter
– 1/2 cup grated cheddar cheese (or a mix of cheddar and Parmesan)
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the butter, cheese, garlic, salt, and pepper. Mash the potatoes with a potato masher or a fork until they’re smooth and creamy.
3. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Garlic Mashed Potatoes with Sour Cream

Elevate your mashed potato game with the addition of rich sour cream and savory garlic. This simple yet flavorful recipe is perfect for accompanying your favorite comfort foods.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 1/2 cup unsalted butter, softened
– 1/2 cup sour cream
– Salt and pepper to taste

Instructions:

1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot. Add the minced garlic, butter, salt, and pepper. Mash the potatoes with a potato masher or a fork until they’re mostly smooth.
3. Stir in the sour cream until well combined.
4. Taste and adjust the seasoning as needed.
5. Serve hot.

Cooking Time: 20-25 minutes

Garlic Mashed Potatoes with Cream Cheese

Elevate your mashed potato game with this creamy, garlicky twist. Perfect as a side dish or base for a comforting meal.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 8 ounces cream cheese, softened
– 1/4 cup milk or heavy cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the minced garlic, cream cheese, milk or heavy cream, salt, and pepper.
3. Mash the potatoes with a potato masher or a fork until they’re smooth and creamy.
4. Taste and adjust the seasoning as needed.
5. Serve hot, garnished with fresh parsley or chives if desired.

Cooking Time: 20-25 minutes

Garlic Mashed Potatoes with Olive Oil

Elevate your mashed potatoes game with the rich flavors of garlic and olive oil. This simple recipe yields a creamy, aromatic side dish perfect for accompanying your favorite meals.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 1/4 cup olive oil
– 1/2 cup whole milk or heavy cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot. Add the minced garlic, olive oil, milk, salt, and pepper.
3. Mash the potatoes with a potato masher or a fork until smooth and creamy.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with parsley or chives if desired.

Cooking Time: 20-25 minutes

Garlic Mashed Potatoes with Rosemary

Elevate your mashed potato game with the earthy flavor of rosemary and pungency of garlic. This simple yet flavorful recipe is perfect for accompanying roasted meats or as a side dish on its own.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 2 sprigs of fresh rosemary, chopped (about 1 tablespoon)
– 1/4 cup milk or heavy cream
– Salt and pepper to taste

Instructions:

1. Boil the potato cubes in salted water until tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot. Add the minced garlic, chopped rosemary, milk, salt, and pepper.
3. Mash the mixture with a potato masher or a fork until smooth and creamy.
4. Taste and adjust seasoning as needed.

Cooking Time: 20-25 minutes

Garlic Mashed Potatoes with Thyme

Elevate your mashed potatoes game with the rich flavors of garlic and thyme. This comforting side dish is perfect for accompanying roasted meats, vegetables, or as a standalone main course.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 2 tablespoons unsalted butter
– 1/2 cup heavy cream or whole milk
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the butter, garlic, heavy cream or milk, olive oil, thyme, salt, and pepper.
3. Mash the potatoes with a potato masher or a fork until they’re smooth and creamy.
4. Taste and adjust the seasoning as needed.

Cooking Time: 20-25 minutes

Garlic Mashed Potatoes with Bacon

Elevate your comfort food game with this decadent recipe that combines the creamiest mashed potatoes with the smoky goodness of crispy bacon.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 6 slices of bacon, cooked and crumbled
– 2 cloves of garlic, minced
– 1/4 cup milk or half-and-half
– 2 tablespoons butter
– Salt and pepper to taste

Instructions:

1. Boil the potatoes in a large pot until tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot with the crumbled bacon, minced garlic, milk, and butter.
3. Mash the mixture with a potato masher or a fork until smooth and creamy.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped chives or scallions if desired.

Cooking Time: 20-25 minutes

Garlic Mashed Potatoes with Cheddar

Elevate your mashed potato game with the rich flavors of garlic and cheddar cheese. This comforting side dish is perfect for accompanying roasted meats, vegetables, or as a standalone snack.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup grated cheddar cheese (sharp or extra sharp work best)
– 1/2 cup whole milk
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender when pierced with a fork.
3. Drain the potatoes and return them to the pot. Add the butter, garlic, salt, and pepper. Mash the potatoes with a potato masher or a fork until smooth.
4. Stir in the grated cheddar cheese until well combined.
5. Gradually add the milk, stirring until the desired consistency is reached.
6. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Garlic Mashed Potatoes with Caramelized Onions

Elevate your mashed potato game with the sweet and savory combination of caramelized onions and aromatic garlic. This side dish is perfect for accompanying roasted meats, stews, or as a comforting main course.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 tablespoons unsalted butter
– 1/2 cup grated cheddar cheese (optional)
– 1 small onion, thinly sliced
– 3 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes or until tender when pierced with a fork.
3. While the potatoes cook, melt butter in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 20-25 minutes or until caramelized and golden brown.
4. Remove the cooked potatoes from heat and mash with a potato masher or a fork. Stir in grated cheese (if using), garlic, salt, and pepper.
5. Combine the mashed potatoes with the caramelized onions and serve hot.

Cooking Time: 45-50 minutes

Garlic Mashed Potatoes with Kale

Elevate your mashed potato game by adding some nutritious kale and a hint of garlic. This recipe is perfect for a comforting side dish or a satisfying main course.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 2 cups of curly kale, stems removed and chopped
– 1/4 cup of milk or heavy cream
– Salt and pepper to taste
– 2 tablespoons of unsalted butter

Instructions:

1. Boil the potatoes in salted water until tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot with the garlic, kale, milk, salt, and pepper.
3. Mash the mixture with a potato masher or a fork until smooth.
4. Add the butter and mash until combined.
5. Serve hot.

Cooking Time: 25-30 minutes

Garlic Mashed Potatoes with Truffle Oil

Elevate your mashed potatoes game with this simple yet decadent recipe that combines the richness of truffle oil with the pungency of garlic.

Garlic Mashed Potatoes with Truffle Oil Recipe

Ingredients:

– 3-4 large Yukon gold potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 1/4 cup truffle oil
– 1/2 cup whole milk or heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Place the potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the garlic, truffle oil, milk, salt, and pepper. Mash the mixture with a potato masher or a fork until smooth and creamy.
3. Taste and adjust the seasoning as needed. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20 minutes

Garlic Mashed Potatoes with Green Onions

Elevate your side dish game with this simple yet flavorful recipe that combines the richness of garlic mashed potatoes with the brightness of green onions. Perfect for any occasion, from weeknight dinners to holiday gatherings.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 1/4 cup unsalted butter, softened
– 1/2 cup heavy cream or whole milk
– Salt and pepper, to taste
– 1/4 cup chopped green onions (about 1/2 bunch)
– Optional: grated cheddar cheese for an extra boost of flavor

Instructions:

1. Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the minced garlic, softened butter, salt, and pepper, and mash until smooth.
3. Stir in the heavy cream or whole milk until fully incorporated.
4. Just before serving, stir in the chopped green onions. If desired, sprinkle with grated cheddar cheese for an extra burst of flavor.

Cooking Time: 20-25 minutes

Garlic Mashed Potatoes with Dill

Elevate your mashed potatoes game with the addition of pungent garlic and fresh dill. This recipe yields a flavorful and comforting side dish perfect for any occasion.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 1/4 cup milk or heavy cream
– 2 tablespoons butter
– 1 tablespoon fresh dill, chopped
– Salt and pepper to taste

Instructions:

1. Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the minced garlic, milk, butter, salt, and pepper. Mash the potatoes with a potato masher or a fork until they’re smooth and creamy.
3. Stir in the chopped fresh dill.
4. Serve hot.

Cooking Time: 20-25 minutes

Garlic Mashed Potatoes with Horseradish

Elevate your mashed potato game with the bold flavors of garlic and horseradish. This recipe is a perfect accompaniment to roasted meats or as a side dish for a cozy night in.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 2 tablespoons unsalted butter
– 1/2 cup milk or heavy cream
– 2 teaspoons prepared horseradish
– Salt and pepper to taste

Instructions:

1. Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the butter, garlic, milk, and horseradish. Mash the potatoes with a potato masher or a fork until smooth and creamy.
3. Season with salt and pepper to taste.

Cooking Time: 20 minutes

Garlic Mashed Potatoes with Roasted Red Peppers

Elevate your mashed potatoes game by adding the sweet and smoky flavor of roasted red peppers and a hint of garlic. This recipe is perfect for a cozy dinner or as a side dish to impress your guests.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 1/4 cup olive oil
– 2 red bell peppers, seeded and chopped
– Salt and pepper, to taste
– 1/4 cup heavy cream or half-and-half (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss the chopped potatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. Meanwhile, roast the red bell peppers in the oven for 30-40 minutes, or until charred and blistered. Let cool, then peel off the skin and chop into strips.
4. Mash the roasted potatoes with minced garlic, salt, and pepper.
5. Stir in chopped roasted red peppers and heavy cream or half-and-half (if using).
6. Serve hot and enjoy!

Cooking Time: 45-50 minutes

Garlic Mashed Potatoes with Sun-Dried Tomatoes

Elevate your mashed potatoes game by incorporating the flavors of garlic and sun-dried tomatoes. This recipe is a perfect side dish for any meal.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup milk or heavy cream
– 1 tablespoon olive oil
– 1/4 cup sun-dried tomatoes, chopped
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
3. Drain the potatoes and return them to the pot. Add butter, milk, garlic, and sun-dried tomatoes. Mash until smooth and creamy.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 30-40 minutes

Summary

Get ready to elevate your mashed potato game with these 20 easy and flavorful garlic-infused recipes! From classic combinations like Creamy Garlic Mashed Potatoes with Chives to more adventurous options like Garlic Mashed Potatoes with Truffle Oil, there’s a recipe for every taste bud. Whether you’re looking for a simple yet satisfying side dish or a decadent twist on the original, these garlic mashed potato recipes are sure to delight.