Holiday Mashed Potatoes

Mashed potatoes are pretty tricky to mess up. These were an especially big hit at Thanksgiving this year (and it's a good thing because this recipe makes a TON!).  

5 lb bag of yukon gold potatoes, cut into large pieces

3 parsnips, roughly chopped

1 pkg cream cheese

2 bulbs garlic

1-2 T olive oil

2 T butter (or more if you like)

1/4-1/2 c milk or cream

salt and pepper +/- season salt

• Cut tops off garlic bulbs. Pour olive oil  on bulbs. Sprinkle with salt and pepper. Wrap garlic in tin foil. Roast in oven at 300 for about 45 minutes, until garlic is soft.
• Boil chopped potatoes and parsnips in salted water until easily pierced with a fork. Strain potatoes and parsnips.
• In a small bowl, mash the garlic cloves with cream cheese. 
• Add cream cheese mixture, butter, milk, salt and pepper to potatoes and mash with a potato masher.