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1
Put the potatoes in a medium saucepan of salted water.
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2
Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes.
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3
Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper.
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4
Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter.
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5
Cover and set aside.
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6
Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat.
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7
Add the onions and cook, stirring occasionally, until golden, about 10 minutes.
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8
Add the garlic and cook, stirring, until fragrant, about 1 minute.
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9
Stir in the sliced turnip or rutabaga, Brussels sprouts, carrots, chopped cabbage, carrots, thyme and the remaining 1/2 teaspoon each of salt and pepper.
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10
Mix well.
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11
Stir in the broth and bring to a simmer.
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12
Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes.
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13
Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.
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14
Heat the broiler.
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15
Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.
