1 lb. carrots, peeled and quartered
1 1/2 lbs. yellow turnip, peeled and cubed
1/2 tsp. salt
Boiling water
1 c. heavy cream
2 tbsp. butter
Dash of white pepper

In 3 quart saucepan, boil carrots and turnip with salt until tender. Drain and mash vegetables. Add heavy cream, a little at a time, to get a fluffy smoothness. Return puree to pan; heat and add butter and pepper, stirring until butter melts and puree starts to bubble. Add additional salt and pepper, if desired.