- 6 medium parsnips, peeled
- 3 garlic cloves
- 2 tablespoons butter or olive oil
- 3 tablespoons freshly grated horseradish
- ⅓ cup milk of choice
- Salt and pepper to taste
Fill a medium pot with water and place on the stove over high heat and bring to a boil.
Roughly chop parsnips into ½-inch-thick rounds. Place chopped parsnips and whole garlic cloves into the large pot of boiling water. Boil for 10 to 15 minutes or until tender when pierced with a fork.
Drain the water and add the butter or olive oil, horseradish, milk, salt and pepper to taste.
Mash with a potato masher until smooth and creamy. Serve while hot.
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