1. On a cutting board, with a sharp knife, slice the carrots and cut the potatoes into cubes; place them in a large pot filled with cold water.
2. Set the pot over high heat, add salt, and boil until potatoes are fork tender.
3. Drain the carrots and potatoes, return them to the pot, and add the butter and the cream.
4. With a potato masher, start pressing the potatoes, gradually adding the rest of the cream, salt and freshly ground pepper; keep mixing until the purée reaches the desired texture.
5. Spread the chicken nuggets on a baking tray lined with parchment paper and bake in a pre-heated oven at 180 °C (fan setting) for 20-22 minutes.
6. Serve the chicken nuggets together with the carrot purée on large plates.
