Preheat oven to 400 degrees Farenheight. In a
baking pan combine parsnips and potato. Drizzle
with 1 tablespoon of the oil; toss to coat. Season
with salt and pepper to taste. Set aside.
Cut top off garlic bulb to expose cloves. Place
garlic bulb, cut-side up, in a baking dish.
Drizzle with remaining 1 tablespoon oil. Cover in
foil.
Place baking ban and baking dish in oven. Bake 30
to 40 minutes or until softened and fork-tender.
Remove from oven. Squeeze or scoop pulp from each
garlic clove, discarding peel.
In a large bowl combine cooked parsnips, potato
and garlic pulp. With a potato masher, mash
vegetables together. Add cream and butter; mash to
combine. Season with salt and pepper to taste, and
serve.
