This can be made for any number of people using equal quantities of potato and white turnip. Here's the recipe for 4.
Serves 4
1 lb (450 g) old potatoes
1 lb (450 g) turnips
4 oz (110 g) butter
2 fl oz (50 ml) cream salt, pepper
Boil the potato and turnip separately.
Mash both with butter and then beat the two together, season well and smooth into a serving dish.
Make several deep wells and fill each with cream.
In Food In England Dorothy Hartley aptly describes this surprisingly delicious dish as looking like hot alabaster.