- 3 tablespoons heavy cream
- 2 tablespoons butter, cubed
- ¼ pound carrots, peeled and cubed
- 1 teaspoon salt
- ¾ pound turnips, peeled and cubed
- 1 pound baking potatoes, peeled and cubed
1. Place the potatoes, turnips, carrots, and salt in a Dutch oven, fill with water to cover the vegetables and bring to a boil over high heat. 2. Reduce the heat to medium-high and boil the vegetables until tender, 20 to 25 minutes. Drain and mash the vegetables with a potato masher. Spoon the m...