Garlic Mashed Parsnips and Potatoes

Ingredients

• 2 pounds baking potato cubed peeled
• 1  bay leaf 
• 12  garlic cloves halved
• 2 teaspoons olive oil extra-virgin
• 1 pound parsnips peeled sliced
• 0.3 teaspoon pepper 
• 0.8 teaspoon salt 

Equipment

• bowl
• blender
• dutch oven

Directions

1. 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.
2. Drain, reserving 1 cup cooking liquid. Discard bay leaf.
3. Combine potato mixture, reserved cooking liquid, salt, and pepper in a bowl; beat at medium speed of a mixer until smooth.
4. Drizzle oil over potatoes.