Ingredients

3/4 pound floury potatoes, peeled and coarsely chopped
3 tablespoons sugar
1 tablespoon kosher salt
1 teaspoon ground cumin (optional)
1 pound beets, trimmed, peeled and coarsely chopped
6 tablespoons unsalted butter
1/2 cup heavy cream

Directions

Put the potatoes in a saucepan with 2 cups water, the sugar, 2 teaspoons salt and the cumin, if using. If using raw beets, add to the pan, along with another 1 cup water. Simmer over medium heat for 30 minutes, or until the vegetables are tender. Drain the vegetables and place in a food processor. If using precooked beets, add them now. Pulse until the mixture is nearly smooth but small pieces of beet still show. Pulse in the butter 1 tablespoon at a time, then the cream and the remaining teaspoon of salt.

Makes 4 to 6 servings as a side dish.