-Peel 1 pound of parsnips and cut into 1-inch pieces.
-Peel 2 pounds of potatoes and cut into 2-inch pieces
-Cover parsnips and potatoes with cold water by 1 inch in a large pot, add 1 tsp sea salt and bring to a boil.
-Reduce heat and simmer vegetables, partially covered until very tender but not falling apart, 30 to 40 minutes.
-Meanwhile, bring the following to a simmer over low heat:
½ cup of cream
½ cup unsalted butter
½ tsp pepper
½ teaspoon sea salt
-Drain vegetables in a colander then place back in pot and mash.
-Mix in cream mixture, stirring well to combine.