Bring two medium size pots of salted water to a boil and boil the Parsnip (2 pound) and Yukon Gold Potato (1 pound) separately until fork tender, about 15-20 minutes.
While those are cooking, add the Garlic (2 clove) to the Heavy Cream (1 1/2 cup) and allow to steep for at least 20 minutes.
Drain the parsnips and potatoes, then mash with either a potato masher, a hand held mixer, ricer, or however you prefer to make mashed potatoes.
Heat the cream until hot (either stove top in a small sauce pan or microwave), carefully remove the garlic cloves, then stir into the mashed potatoes. Once creamy, add in as much or as little Butter (2 tablespoon) as preferred then season with Salt (to taste) and Ground Black Pepper (to taste).
You can also stir in fresh parsley or chives.