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...
Banana Bobs
Banana Bobs
Easy snack or dessert with creamy yogurt, banana and whole-grain oats. A fun and creative recipe for kids!
Prepare:
5 minutes
Makes:
2 Servings
Sesame Noodles with Broccoli and Chicken
Sesame Noodles with Broccoli and Chicken
Whole-wheat noodles with broccoli and a savory sesame sauce. The perfect meal any night of the week.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 cups
Three Sisters Soup
Three Sisters Soup
Warm and comforting easy-to-make soup with squash, beans and a savory broth.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 Cups
Prepare:
1 hour
Cook:
30 minutes
Makes:
3 Cups
Prepare:
5 minutes
Cook:
15 minutes
Makes:
2 cups
Whole-Wheat Zucchini Bread
Whole-Wheat Zucchini Bread
A warm and tasty sweet treat that’s packed with veggies, warm cinnamon and crunchy nuts.
Prepare:
15 to 20 minutes
Cook:
45 to 60 minutes
Makes:
16 slices
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!