Place the potatoes, parsnip, pears and garlic in a medium saucepan with cold salted water and place over high heat.
Cover and bring to the boil. Remove the lid and cook for 15-18 minutes or until potatoes and parsnips are tender.
Drain and return to the clean saucepan and mash until smooth. Add the cream and season. Set aside and keep warm.
Heat a large frying pan over high heat. Add the butter and cook for 1 minutes, or until the butter starts to foam. Add the tarragon and maple and cook for a further 30 seconds, or until the butter is nutty in colour.
Serve the mash topped with butter, tarragon and cracked black pepper.
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