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First wash your vegetables.
Peel if desired but not necessary.
Steam carrots and parsnips in microwave bowl for 90 seconds.
Chop into smaller pieces then add to crock pot with 1 cup milk, broth, oil, rosemary sprigs, and ¼ tsp garlic and salt.
Cover and place on high.
About one hour into cooking, skim the browning milk on the sides of the crock pot and then mash it up with veggies.
Continue to cook for another 90 minutes and watch browning on sides again.
After 2 ½ hrs cooking on high, place on low and remove the stick sprigs. Leave the leaves that fell off.
Add in 2 tbsp butter, black pepper, ¼ tsp more garlic and sea salt.
Mash all together until combined and thick mash is formed. To make this side dish more smooth and creamy, add in ¼ cup cream and mash again or blend with hand blender.
Place crockpot on warm until ready to serve.
Garnish with extra rosemary and parmesan if desired.
**see notes for doubling the recipe