¾ pound turnips, peeled and cubed
¼ pound carrots, peeled and cubed
1 teaspoon salt
2 tablespoons butter, cubed
3 tablespoons heavy cream
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. 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 mashed vegetables into a serving dish, top with cubes of butter and drizzle with cream.