Parsnips make for a sweet and creamy substitute for mashed potatoes that are a marvelously light and silky side for savory meat dishes.
- 1 lb parsnips, peeled and sliced
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 cloves garlic, roughly chopped
- 1 sprig Thyme
- 1 bay leaf
- 6 tbs butter
- Salt and pepper, to taste
- Combine parsnips, milk, cream, garlic, thyme, and bay leaf in a pot with a little salt and pepper, if desired. Warm over medium heat and bring to a simmer. Cover and cook until fork tender, about 12-15 minutes.
- Strain, reserving liquid, and transfer to a blender or food processor. Add butter, then process, adding reserved liquid as needed, until desired fluffiness is reached.