Garlic Steaks With Potato and Parsnip Mash Garlic Steaks With Potato and Parsnip Mash

Photography: Jeff Coulson

Parsnips add a comforting wintry heartiness to classic mashed potatoes. For the juiciest steaks, let them rest for at least five minutes before serving. Round out the meal with a side of steamed greens or a mixed-leaf salad.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings


  • 4 grilling steaks (each about 150 g)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon each salt and pepper
  • 2 teaspoons vegetable oil
Potato and Parsnip Mash:
  • 400 g yellow-fleshed potatoes peeled and cut in chunks
  • 200 g parsnips peeled and cut in chunks
  • 3 cloves garlic smashed
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1 tablespoon each chopped fresh parsley and chopped fresh chives
  • 2 teaspoons each prepared horseradish and grainy mustard
  • 1/4 teaspoon pepper
  • pinch salt


Potato and Parsnip Mash: In saucepan of boiling salted water, cook potatoes, parsnips and garlic until tender, about 15 minutes. Drain; return to pan. Cook over low heat, shaking pan occasionally, until dry, about 1 minute. Using potato masher, mash until smooth. Stir in milk and butter; stir in parsley, chives, horseradish, mustard, pepper and salt.

Meanwhile, sprinkle steaks with garlic powder, salt and pepper. In large nonstick skillet, heat oil over medium-high heat; cook steaks, turning once, until medium-rare, about 8 minutes. Cover loosely; let rest for 5 minutes. Serve with vegetable mash.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 601 mg
  • Sugars 5 g
  • Protein 32 g
  • Calories 469.0
  • Total fat 26 g
  • Saturated fat 11 g
  • Total carbohydrate 27 g


  • Iron 29.0
  • Folate 20.0
  • Calcium 7.0
  • Vitamin A 8.0
  • Vitamin C 23.0
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Lunch & Dinner

Garlic Steaks With Potato and Parsnip Mash