Garlic Mashed Parsnips and Potatoes

Ingredients

• 3 cups sliced peeled parsnip (about 1 pound)
• 6 cups cubed peeled baking potato (about 2 pounds)
• 1 bay leaf
• 2 teaspoons extra-virgin olive oil
• ¾ teaspoon salt
• 12 garlic cloves, halved
• ¼ teaspoon pepper

Combine the first 4 ingredients in a Dutch oven; cover with water, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until tender. Drain, reserving 1 cup cooking liquid. Discard bay leaf. Combine potato mixture, reserved cooking liquid, salt, and pepper in a bowl; beat at medi...

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