Bring a large pot of salted water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes.
Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes.
Return the parsnips to the pot and mash them with a potato masher, mashing to the consistency you desire.
Stir in the yogurt, ghee, lemon zest, and lemon juice.
Season to taste with salt and pepper.
Transfer to a warm serving bowl and sprinkle with herbs and drizzle melted Sriracha Ghee and serve.