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, minced
1 bay leaf (optional)
2-3 sprigs parsley, minced (optional)
2 tsp sea salt or to taste
2-3 tbsp extra virgin olive oil
0.5-1 cup hot plain (unsweetened) soy, almond or rice milk
pinch of freshly ground black pepper
Sauté garlic in olive oil until very light golden. Reserve. Boil potatoes and parsnips in salted water until potatoes can be easily pierced with a knife. Drain. Remove and discard bay leaf. Add sauted garlic with its olive oil, hot milk and black pepper and mash thoroughly. Serve with Cabbage-Apple Salad.