A creamy blend of root vegetables mashed and flavored with sour cream and garlic.
Mashed Turnips and Potatoes
Ingredients
½ pound turnips, peeled and diced
1 pound potatoes, peeled and cubed
¼ cup light sour cream or buttermilk (see Notes)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- 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.
Notes
- Try with parsnips instead of turnips.
- No buttermilk? Place 1 Tablespoon of lemon juice or vinegar in a measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly.
- Try adding chopped and sautéed turnip greens in step 3.
You might also like...
Lentil Soup with Lime Juice
Lentil Soup with Lime Juice
Filling and tasty lentil soup with spicy green chiles, fresh veggies and a pop of lime!
Prepare:
10 minutes
Cook:
60 minutes
Makes:
9 cups
Un-beet-able Berry Smoothie
Un-beet-able Berry Smoothie
Kid-approved recipe with berries, pineapple and colorful beets is quick and fun to make!
Prepare:
5 minutes
Makes:
4 cups
Baked Cinnamon Tortilla Chips
Baked Cinnamon Tortilla Chips
Simple and quick home-made chips to dip in any of our fruit salsas.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
24 Chips
Prepare:
20 minutes
Cook:
20 minutes
Makes:
8 tacos
Apple Spice Oatmeal
Apple Spice Oatmeal
Make your own quick breakfast with apple, spices and whole-grain oats.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
2 Cups
Prepare:
10 minutes
Cook:
10 minutes
Makes:
4 Cups

Comments
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!