Peel the parsnips and cut into roughly 1-inch pieces. Place in a large pot and cover with water. Place over high heat and bring to a boil. Season the water with some kosher salt. Boil the parsnips until they are tender and can be pierced easily with a fork.
Meanwhile, peel and dice the apples. Heat the butter in a large skillet over medium heat and add the diced apples. Cook, stirring occasionally, until the apples are tender. Warm the cream and set aside.
Drain the parsnips and transfer to a food processor. Add the cooked apples while using a spatula to scrape any remaining butter from the skillet into the processor. Pour in the warm cream along with the kosher salt and pepper and purée until smooth. Stop periodically to scrape down the sides of the processor. Taste and adjust the seasoning if needed. Enjoy!