Root Vegetable Whip - cooking recipe

Ingredients

1 medium turnip, peeled and diced
4 carrots, peeled and diced
1 large onion, chopped
6 medium russet potatoes, peeled and cubed
water (to cover the vegetables) or chicken broth (to cover the vegetables)
2 tablespoons prepared roasted garlic, pureed (or to taste)
4 -6 tablespoons butter
1/2 1/2 cup half-and-half cream or 1/2 cup milk
fresh ground black pepper (to taste)
1/4 cup grated parmesan cheese (or to taste) (optional)
seasoning salt or white salt

Preparation

In a large saucepan place the turnip, carrots, onion and potatoes.
Add in water or chicken broth just to cover the veggies; bring to a boil over medium heat and cook until just fork-tender; drain VERY well.
Place the cooked veggies in a bowl along with the roasted garlic puree then stir in the butter until melted (start with 4 tablespoon butter and add in more if desired).
Beat using an electric mixer, adding in evaporated milk gradually, mixing until JUST light and fluffy (do not overbeat!).
Season with lots coarse black pepper then mix in Parmesan cheese (if using).
Season with seasoned salt or white salt to taste.