Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or just until butter begins to turn golden brown. Immediately remove from heat, and pour butter into a small bowl. (Butter will continue to darken if left in pan.) Cover and chill 30 minutes or until butter is cool and begins to solidify.
Meanwhile, cut parsnips in half, and cut each half into 2- to 3-inch slices. Cook parsnips in boiling salted water to cover in a large Dutch oven 25 minutes or just until tender.
Drain parsnips, and place in a medium bowl.
Remove liquid butter from top of chipped solid browned butter, reserving liquid butter for another use. Bring solid browned butter and cream to a boil in heavy saucepan over medium heat.
Pour browned butter mixture over parsnips, and coarsely mash parsnips with a potato masher or whisk. Season with salt to taste.
