-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.

-Serve hot.