In a large pot, combine 3 lbs. of peeled and cut parsnips and 3 smashed garlic cloves. Cover with water by about 1 inch and bring to a boil over medium-high heat.

Once boiling, reduce the heat to a gentle simmer. Remove the lid and cook the parsnips and garlic for 10-15 minutes until fork-tender.

Carefully drain the cooked parsnips and garlic in a colander and prepare your blending equipment.

Return the drained parsnips and garlic back to the pot. Add 4 tablespoons of softened unsalted butter and 1/2 cup of half-and-half.

Using an immersion blender, puree the mixture until smooth. Alternatively, transfer to a blender or food processor.

Stir in 3/4 teaspoon of kosher salt, black pepper to taste, and fresh thyme leaves. Mix well and serve warm.