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.
Meanwhile, preheat oven to 350 degrees F.
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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	181.86 Kcal (761 kJ)
Calories from fat	64.91 Kcal
		% Daily Value*
Total Fat	7.21g	11%
Cholesterol	17.69mg	6%
Sodium	135.88mg	6%
Potassium	205.8mg	4%
Total Carbs	26.98g	9%
Sugars	3.09g	12%
Dietary Fiber	4.38g	18%
Protein	2.92g	6%
Vitamin C	8.3mg	14%
Vitamin A	0.1mg	3%
Iron	0.5mg	3%
Calcium	67.1mg	7%

Amount Per 100 g
Calories	108.12 Kcal (453 kJ)
Calories from fat	38.59 Kcal
		% Daily Value*
Total Fat	4.29g	11%
Cholesterol	10.52mg	6%
Sodium	80.79mg	6%
Potassium	122.35mg	4%
Total Carbs	16.04g	9%
Sugars	1.84g	12%
Dietary Fiber	2.61g	18%
Protein	1.74g	6%
Vitamin C	5mg	14%
Iron	0.3mg	3%
Calcium	39.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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