Place chopped parsnips in water and simmer until tender, six to ten minutes and then drain.

Meanwhile, in another saucepan, warm butter over medium heat, once melted swirl and cook until browned.

Remove from heat and set aside until parsnips are completely cooked.

Drain the parsnips and add back to the pan and mash with a potato masher.

Placed mashed parsnips in a stand mixer and pour in the browned butter until smooth and whipped.

Add thyme leaves, salt and pepper and continue to mix until creamy and desired consistency.