Using a vegetable peeler, peel the parsnips and trim off the stems and tip of the root ends. Cut the parsnips into evenly sized pieces to ensure uniform cooking.

Place the cut parsnips in a large pot along with the minced garlic and bay leaf. Fill the pot with enough water to cover the ingredients by about an inch. Generously salt the water and bring it to a boil over medium-high heat, which should take about 10 minutes.

Once the parsnips are tender, drain them in a colander and remove the bay leaf. Return the cooked parsnips to the pot and add the butter and Greek yogurt.

Using an immersion blender, blend the mixture until smooth and creamy, taking care not to leave any lumps behind.

Taste and season with salt and black pepper to your preference. Garnish with melted butter and chopped parsley before serving.