Peel and chop the parsnips and Yukon Gold potatoes into even chunks.

In a large pot, boil the vegetables in salted water for approximately 15-20 minutes until fork-tender.

Thoroughly drain the cooked vegetables and let them sit to reduce excess moisture.

Add the unsalted butter and heavy cream to the drained vegetables and mash until smooth.

Taste the mash and season with salt and freshly cracked black pepper.

Transfer the creamy mash to plates or bowls and serve warm.