Peel the parsnips and cut into even, chunky pieces. Fill a pan with boiling salted water and carefully add the parsnips. Cook for 15 mins until the parsnips are cooked through but not collapsing.

Drain the parsnips using a colander, then tip them back into the pan. Add the cream and butter, then season with salt and plenty of cracked black pepper. Use a potato masher to mash the parsnips to the texture you prefer. You can keep mashing for a smoother finish, or go for a rough crush – up to you.

Season with salt and pepper again and serve.