2 cups (500 ml) turnip, peeled and cubed

2 cups (500 ml) Yukon Gold potatoes, peeled and cut into large cubes

2 tablespoons (30 ml) butter

• 2 tablespoons (30 ml) 15% cream or
• 35% cream

In a large pot, cook the vegetables in salted water until tender, about 30 to 40 minutes. Drain.

With a masher, coarsely crush the vegetables with the butter. Then, using an electric mixer, purée with the cream. Season with salt and pepper.

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