Peel and chop the parsnips into even pieces, about 1-inch thick. In a medium-sized saucepan, combine chopped parsnips with sliced garlic, cover with water, and add salt. Bring to a boil.

Cook the parsnips and garlic for approximately 15 minutes until fork-tender, stirring occasionally.

Drain the parsnips and garlic in a colander, then transfer to a food processor while warm.

Add softened butter, warmed heavy whipping cream, and a pinch of nutmeg to the food processor.

Blend the mixture until smooth and creamy, gradually adding warm milk to achieve desired consistency.

Taste and season generously with salt and black pepper, adjusting to your liking.