Clapshot

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.