5-6 large Yukon Gold potatoes, washed and cut into equal-sized chunks
1-2 medium-sized parsnips, washed, peeled and cut into smallish chunks
2-3 cloves garlic (optional)
1 bay leaf (optional)
2-3 sprigs parsley, minced (optional)
2 tsp sea salt or to taste
2-3 tbsp butter
0.5-1 cup hot milk
pinch of freshly ground black pepper
Boil potatoes, parsnips and garlic in salted water until potatoes can be easily pierced with a knife. Drain. Remove and discard bay leaf. Add hot milk, butter and black pepper and mash thoroughly. Serve with Cabbage-Apple Salad and Oxtail Ragout.