Mashed Turnips and Potatoes
1⁄2 poundturnips, peeled and diced
1 poundpotatoes, peeled and cubed
1⁄4 cuplight sour cream or buttermilk
1⁄2 teaspoongarlic powder
- Boil turnips and potatoes in enough water to cover until tender, 15 to 20 minutes.
- Drain vegetables and mash.
- Stir in sour cream, salt, pepper, and garlic powder. Serve hot.
- Refrigerate leftovers within 2 hours.
Last updated: 05/30/17