Cut potatoes into quarters and parsnips into similar size pieces. Combine in a large pot. Cover with water and bring to a boil over high. Reduce heat to medium and gently boil until vegetables are tender, about 25 min.
Pour cream into a bowl or measuring cup. Add salt and microwave until hot, 1 minute.
Drain vegetables and return to pot. Mash with hot cream until smooth. Stir in chives. Serve with Saucy minute steak.