Mashed Turnips and Potatoes

Depending on their skills, show kids how to:

Our Turnip Magazine features this recipe:

Ingredients

1⁄2 pound

turnips, peeled and diced

1 pound

potatoes, peeled and cubed

1⁄4 cup

light sour cream or buttermilk

1⁄2 teaspoon

salt

1⁄4 teaspoon

pepper

1⁄2 teaspoon

garlic 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.

Prep time: 15 minutes
Cooking time: 20 minutes
Makes: 3 cups
Nutrition Facts: View Label

Last updated: 01/18/19

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Submitted by Jennifer Pettit on Tue, 04/04/2017 - 15:51

Doubled this recipe using 1/4 cup of both light sour cream and buttermilk as I couldn't decide which to use. Turned out great and everyone loved it!