Put the potatoes and parsnips in a large saucepan with water to cover. Season with salt, put the lid on, and bring to a boil. Reduce the heat to medium and cook until fork tender. Drain. Return the potatoes to the pan and, over low heat, stir with a fork or wire whisk to dry them. Add the butter and cream, season with salt and pepper, and mix or mash well, leaving a few lumps. Serve hot.
Yield: 2 servings