4 cups (1 litre) potatoes, peeled and cut into large cubes (about 4 potatoes or 750 g / 1 1/2 lb)

2 cups (500 ml) turnip, peeled and cut into small cubes (about 1/2 medium sized turnip)

3 cups (750 ml) carrots, peeled and sliced (about 6 medium sized carrots)

1/4 cup (60 ml) 15% cooking cream, approximately

1/4 cup (60 ml) butter

Salt and pepper

3 tablespoons (45 ml) chopped fresh flat-leaf parsley

2 sprigs thyme, leaves only

Place the vegetables in a large pot and cover with lightly salted cold water. Bring to a boil and cook until tender. Drain. Put the vegetables back on the heat for a few seconds to allow the cooking water to evaporate completely.

With a masher, purée the vegetables. Add the cream and butter. Beat with an electric mixer until smooth. Season with salt and pepper and sprinkle with the herbs.

Delicious with beef or veal.

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