In a medium microwave safe bowl, combine parsnips, broth, half & half, and 3 tbsp of butter.
Cover with plastic wrap and microwave on high for 5 minutes or until parsnips are tender.
Stir in potato flakes and stir until smooth and creamy. Stir in 3 more tbsp of butter and season with salt and pepper. Serve topped with 2 tbsp of butter.
Notes
If you want really smooth potatoes, strain the parsnips from the liquid after cooking and smash them with the back of a fork, then add back to the broth before adding the potato flakes. Feel free to boil and mash fresh russet or Yukon gold potatoes in place of instant flakes for a more gourmet flavor. Hickory salt can be found in gourmet grocery stores or specialty shops.