- 2 pounds Carrot, Peeled and sliced, about 4 1/2 cups
- 1 pound Turnips, Or rutabagas, peeled and cubed, about 3 cups
- 1/4 cup Brown Sugar
- 2 tablespoons Butter
- 1/2 teaspoon Salt
- Ground Black Pepper, To taste
Place the carrots and turnips in a large stockpot and cover with water. Bring to a boil and boil for 40-45 minutes or until very tender. Drain the vegetables.
Add the brown sugar, butter, salt and pepper and mash the vegetables with a potato masher, and then whip with an electric mixer until they’re nice and fluffy.
Serve with parsley for a garnish if desired.