Duo of Autumn Vegetable Puree

Name: Duo of Autumn Vegetable Puree
Ingredients: Squash, sweet potatoes and turnip mash; 12 ounces squash, peeled, seeded and cut in pieces and washed; 12 ounces sweet potato, peeled, cut in pieces and washed; 6 ounces parsnips, cut in pieces and washed; 5 sprigs rosemary fresh; 3 tablespoons Extra Virgin Olive Oil; 1 teaspoon saffron threads; salt; 5 peppercorn blend for granish (black, white, red, green and allspice); Fleur de Sel for garnish; Potato and roasted garlic mash; 1 1/2 pounds white starchy potatoes like Russet, choose them the same size if possible; 1 garlic head whole; 1/2 cup milk; 1/2 cup cream; 4 tablespoons Extra Virgin Olive Oil