#3312 - Mashed Turnips

(by Shirley McNevich)

6 red potatoes
2 large turnips
1/2 cup cream (room temperature)
1 stick butter (melted)
1/2 cup Breakstone's sour cream
salt
pepper

Scrub/wash the potatoes. Peel the turnips but NOT the potatoes. Cube the turnips and the potatoes. Place the cubed turnips and cubed potatoes in a pot--cover them with water and add 1 tsp. salt--bring to a boil over medium heat, then cook them until tender (12-15 minutes). Drain but do NOT rinse the potatoes and turnips. In a large bowl add the drained turnips and drained potatoes--mash with a potato masher. Add the cream, melted butter and sour cream--stir well. Mash more if necessary. Add salt and pepper to your taste--stir well.