2 cups regular or 2% milk

3 medium parsnips, peeled and cut into 2-inch chunks

4 garlic cloves, crushed under a knife and peeled

1 cauliflower (about 2 pounds), cut into florets

1/2 cup (2 ounces) freshly grated Parmesan cheese

Salt and freshly ground pepper to taste

2 tablespoons finely chopped chives or scallion greens

Combine the milk, parsnips, and garlic in a large saucepan.  Cover and bring to a boil over medium heat.  Add the cauliflower (it will not be submerged in the milk) and season lightly with salt.  Cover and cook until the vegetables in a colander, reserving the milk.  Return the vegetables to the saucepan.

Using a potato masher or handheld electric mixer, mash the vegetables, adding enough of the reserved milk as needed to reach your desired consistency.  Stir in the Parmesan.  Season with salt and pepper.  Cool and refrigerate the extra milk for another use (see my suggestion in the headnote).

Transfer to a serving bowl and sprinkle with the chives.  Serve hot.