Using a slicer thinly slice beetroots.
Heat sufficient oil in a kadai. Deep-fry beetroot slices till crisp. Drain on absorbent paper.
Heat sufficient water in a deep non-stick pan. Add potato and cook till soft. Drain, mash well and add to the pan on heat. Add butter, cream and salt and mix well. Cook for a minute or two.
Spread mashed potatoes on a serving dish. Insert beetroot wafers in it and serve immediately.