Step 1

Peel the potatoes, carrots and rutabaga

Step 2

Cut the potatoes into quarters, the carrots into 1-inch lengths and the rutabaga into ½-inch cubes

Step 3

Bring a medium pot of salted water to a rapid boil and cook the potatoes, carrots and rutabaga in separate batches until tender, 10 to 15 minutes each

Step 4

Pass the drained carrots and rutabaga through a ricer (or pulse in a food processor) into a large bowl

Step 5

Rice the potatoes into the same bowl

Step 6

Stir in the butter and cream and add salt and pepper to taste