|Young carrots||8 Medium|
|Boiling water||3⁄4 Cup (12 tbs)|
|Soft unsalted butter||2 Tablespoon|
|Heavy cream||4 Tablespoon|
|White pepper||To Taste|
Trim and scrape carrots.
Halve or quarter and cook covered in boiling water with 1/4 teaspoon each salt and sugar.
Cook until tender enough to mash, 10 to 15 minutes.
Drain if necessary or uncover last few minutes to evaporate liquid.
Whip with electric mixer, rotary beater or whisk, still over low heat if possible, to a smooth creamy puree.
Beat in unsalted butter and 2 to 4 tablespoons heavy cream, or enough to make puree light and creamy.
Season with a little more salt if needed, white pepper and a dash of nutmeg.
Serve very hot.