5 cups whole milk

10 ct parsnips

1 teaspoon salt

1/4 cup butter

1 teaspoon dried thyme

1 ct Chives for topping

1 ct Directions

1 ct In a large pot, heat milk over medium heat until warmed. Peel and chop parsnips and add to pot with 1 teaspoon salt. Cover pot with lid and cook for about 25 minutes, until parsnips are tender.

1 ct Once parsnips are tender, strain from milk. Reserve the milk in separate bowl.

1 ct Mash the parsnips, butter, dried thyme and 1 cup of reserved milk together using a hand mixer. More of the reserved milk can be added. Season with salt and pepper and top with chives!