Garlic Mashed Potatoes and Parsnips With Caramelized Onions

Ingredients

2 tablespoon olive oil
2 large white onions, thinly sliced
2 tablespoons brown sugar
1/4 teaspoon salt
2 lbs red-skinned potatoes, peeled and cubed
1 lb parsnips, peeled and cut into 1-inch pieces
1/2 cup whipping cream
1/4 cup (1/2 stick) butter
1 head of garlic
salt & pepper

Directions

Preheat oven to 425°F. Cut top 1/4 inch off head of garlic to expose tops of cloves. Place in small baking dish. Spoon 1 tbsp oil over; sprinkle with salt and pepper. Cover dish tightly with aluminum foil. Bake until garlic cloves are tender, about 45 minutes. Squeeze garlic cloves from skins and mash in small bowl.

Heat remainder of oil in a large skillet over high heat; reduce to medium. Cook onions with sugar and salt, stirring occasionally, until onions brown, 20 to 25 minutes. Add a few tablespoons water as you cook to keep onions from sticking or burning.

Fill a large stockpot ¾ full with cold water. Add potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender, 20 to 25 minutes, then drain and return to pot. Add whipping cream, butter, sour cream, and roasted garlic and mash together. Season to taste with salt and pepper.

Fold in onions and thyme, and serve.