menu
Español

Print Recipe Color

Ingredients

½ pound turnips, peeled and diced
1 pound potatoes, peeled and cubed
¼ cup light sour cream or buttermilk
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder

Directions

  1. Boil turnips and potatoes in enough water to cover until tender, 15 to 20 minutes.
  2. Drain vegetables and mash.
  3. Stir in sour cream, salt, pepper and garlic powder. Serve hot.
  4. Refrigerate leftovers within 2 hours. 

Notes

  • Try with parsnips instead of turnips.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

print smallerlarger
Makes:
3 cups
Prep time:
15 minutes
Cooking time:
20 minutes
Photo of Mashed Turnips and Potatoes
Hide nutrition box
Hide recipe notes
Photo of Nutrition Facts of Mashed turnips and potatoes with sour cream
Photo of Nutrition Facts of Mashed turnips and potatoes with buttermilk