Peel the beetroot, cut into small pieces and boil in salted water until soft.
Peel the potatoes, cut into quarters and boil in salted water until soft.
When the beetroot is soft, drain and place in a bowl with the cream. Blend until very smooth.
Mash the potatoes as you would with normal mash, adding the butter.
Add the beetroot and mash again, adding salt and a little white pepper.
The pink colour is wonderful and the flavour, earthy and indulgent.
Serve with something comforting like lamb shoulder ragout