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 minute, 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
Tips & Hints:
This recipe is perfect as a side to a Lilydale roast chicken.