Roast the garlic: Preheat the oven to 400 degrees. Cut the top off of the head of garlic. Place the head of garlic on a small sheet of aluminum foil. Drizzle with olive oil and sprinkle with a bit of salt. Wrap garlic up tightly in the foil. Place the garlic package directly on the center oven rack and roast for 40 – 50 minutes. Remove from oven and allow to cool slightly. Remove head of garlic from the foil and squeeze the roasted cloves out of the skins into a ramekin or a small bowl. Set aside.
In a small sauce pan add: Half and Half, 2 tablespoons butter, whole sprigs of thyme and roasted garlic. Bring contents to a simmer over medium heat. Reduce heat to low and allow flavors to seep together, stirring occasionally.
Meanwhile: In a large saucepan, melt 2 tablespoons butter over medium heat. Add leeks and season with salt and pepper. Cook, stirring occasionally, until softened, about 4 minutes. Set aside.
Add parsnips, potatoes, chicken stock* and enough cold water to cover vegetables by 2’’, and enough salt to make the stock and water as salty as the ocean; bring to a boil.
Reduce heat to a gentle simmer. Cook until parsnips and potatoes are very tender but still hold their shape, about 15 – 20 minutes.
Drain vegetables in a colander. Return vegetables to pot and place over low heat to allow the potatoes and parsnips to dry out slightly, about 2 minutes.
Use a slotted spoon to remove sprigs of thyme from milk/butter and discard. DO NOT discard the garlic cloves!
Add the leeks and milk mixture with the garlic cloves* to the pot. Smash the mixture with a potato masher, or the back of a wooden spoon, to combine ingredients and mash until desired consistency. Season with salt and pepper to taste. Garnish with fresh thyme leaves. Serve Hot.
Notes
*Roast the garlic FIRST before you proceed with step two. However, if you did not read the recipe all the way through first, don’t worry. You can add the roasted garlic in the last step (#8) along with the milk.*Garlic can be roasted, removed from skin, placed in a covered container and stored in the refrigerator for a week in advance.*Chicken stock adds a lot of flavor to the potatoes, but you can substitute all water if desired.*If not serving potatoes immediately, place saucepan over low heat and cover until ready to serve, gently stirring occasionally.Nutritional information is an approximation based upon 6 servings.