Begin by peeling and chopping parsnips and Yukon Gold potatoes into equal-sized pieces.

Place the chopped vegetables in a large pot, adding enough salted water to cover them. Bring to a boil and cook for 15-20 minutes, or until fork-tender.

Carefully drain the vegetables and let them sit for a minute to remove any excess moisture.

Return the drained vegetables to the pot. Add unsalted butter and heavy cream. Mash until smooth.

Taste your mash and season with salt and freshly cracked black pepper as desired.

Scoop the mash into bowls or onto plates while hot, ready to enjoy.