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Rinse, peel, and chop potatoes and carrots into large bite-sized pieces and add to a large pot or Dutch oven. Cover with water by about 1 inch to ensure they’re submerged.
Bring water to a boil over high heat. Once boiling, slightly reduce heat to medium-high and continue cooking at a slightly less rapid boil for about 10-15 minutes, or until the potatoes and carrots are very tender (they should easily fall off a knife when pierced).
Drain carrots and potatoes and add back to the pot (or to a food processor or blender for a whipped purée effect). Add butter of choice, minced garlic, ginger, turmeric, and sea salt to taste. Mash (or purée) until smooth.
Add more butter (or a bit of water) as needed to get creamy and smooth. Taste and adjust flavor as needed, adding more butter for creaminess, spices to taste, or sea salt to taste.
Serve hot. Garnish with additional butter of choice, fresh parsley, and salt and pepper (all optional). Store cooled leftovers in the refrigerator up to 4-5 days.