Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash.
Do ahead:
Purée can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, stirring often.
Ingredients
1 pound parsnips, peeled, thinly sliced
2 garlic cloves, thinly sliced
1/2 cup heavy cream
1/2 cup whole milk
2 tablespoons unsalted butter
Kosher salt
Preparation
Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10-15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt. Purée in a blender until smooth.
