Garlic Mashed Potatoes And Parsnips

• 9 medium baking potatoes, such as russet (3 pounds)
• 1 1/2 lbs parsnips
• 1 bulb of garlic, unpeeled
• 2 teaspoons olive oil
• 3/4 cup milk
• 1/2 cup butter (NOT margarine)
• 3/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper

1. Peel potatoes and parsnips; cut into 1/2 inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain.
2. Meanwhile, preheat oven to 350 degrees F.
3. Cut about 1/2 inch off tip of garlic head, and discard. Place garlic bulb in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of the peels. mash with a fork, and set aside.
4. Press the potatoes and parsnips through a potato ricer or food mill (or mash with a potato masher), and return them to the Dutch oven.
5. Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in the mashed garlic, the 3/4 tsp salt, and the 1/8 tsp pepper. heat through. Season to taste with additional salt and pepper. Serve immediately.

baking potatoes, parsnips, garlic, olive oil, milk, butter, salt, fresh ground pepper

Taken from www.food.com/recipe/garlic-mashed-potatoes-and-parsnips-232350 (may not work)