1 pound parsnips
2 tablespoons butter
1/2 cup yogurt
3-4 large bulbs garlic (if you’re ambitious, you can roast this prior to adding)
2 tablespoons chives, minced
Salt to taste
Chop parsnips into evenly sliced chunks (as close as you can get!). Boil the parsnips until the largest chunks are fork-tender. Drain the cooking water. Add garlic, either by using a garlic press to add it directly to the parsnip, or by chopping finely and adding. Add butter, yogurt, chives, and salt. Use a potato masher or fork to mash the parsnips and mix ingredients. Taste and add more salt if necessary.
We thank Virginia Newman for this recipe.