Creamed cassava with lemon parsley gremolata

2 lbs cassava
1/2 cup milk
2 tbs butter
Salt
(For the gremolata:)
1 tsp lemon zest, finely grated
2 cloves garlic, minced
1/4 cup finely chopped parsley
Boil cassava in lots of water for about 20-30 minutes, until very soft. Drain and remove inner core.
Heat milk with butter. Add to drained cassava and crush cassava until creamy.
Add gremolata and stir. Serves four to six.
(For a lighter side: use olive oil in place of butter. This recipe can be made with potatoes or any type of ground provision.)