|White turnips||8 Small|
|Black pepper||To Taste|
|Heavy cream||1⁄2 Cup (8 tbs)|
Peel turnips, quarter them, and cook, covered, in plenty of boiling salted water for 10-15 minutes or until tender.
Drain well and return to the heat for a few minutes to dry.
Crush with a fork or a potato masher, add the butter and stir over low heat until all the water has evaporated.
Season with plenty of pepper and add cream immediately before serving.