Gather all of your ingredients and equipment before you get started! 

Peel and chop the potatoes into 2 inch pieces.

Peel the parsnips and cut into 3 to 4 inch pieces. 

Place the parsnips and potatoes into a large pot and cover with cold water. Place onto high heat until boiling, then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce to a simmer for 15 – 20 minutes or until the potatoes are fork tender. 

Drain the potatoes and parsnips well and return to the pot. Pass them through a food mill or potato ricer.

In a small pot, add the butter and place over medium heat. Once melted, stir frequently and watch closely for brown specks to begin to form on the bottom of the pan and a nutty aroma. The butter will foam up once this process begins. As soon as the butter foams up, remove from the heat and continue stirring. Add the browned butter to the potato and parsnips. 

Mash the potatoes and parsnips with the butter, then add the 35% cream until desired consistency. Add the herbs and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper.