Ingredients
1/2 cup extra-virgin olive oil
3 whole black peppercorns
1 dried bay leaf
1 large rosemary sprig
1 piece (1 inch) cinnamon stick
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
2 pounds parsnips, peeled and cut into 1-inch pieces
1/2 teaspoon coarse salt
Pinch of freshly grated nutmeg
Preparation
Bring olive oil, peppercorns, bay leaf, rosemary, and cinnamon stick to a gentle simmer in a saucepan over low heat. Remove from heat, and let stand, covered, until cool. Strain. Meanwhile, cook potatoes and parsnips in a large pot of salted boiling water until tender, 20 to 25 minutes. Drain, then immediately mash with infused oil, salt, and nutmeg.
