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. Drain, reserving 1 cup cooking liquid. Discard bay leaf.
Combine potato mixture, reserved cooking liquid, salt, and pepper in a bowl; beat at medium speed of a mixer until smooth. Drizzle oil over potatoes.
This is a fabulous dish, I made it with lamb and every one loved it, perfectly matched with almost any meat, or seafood. The parsnips add a sweet taste to the potatoes.
I sent it on to my vegetarian friends. I will be making this dish often, quick and easy.
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