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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 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.
  • No buttermilk? Place 1 Tablespoon of lemon juice or vinegar in measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly.

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.       

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Makes:
3 cups
Prep time:
15 minutes
Cooking time:
20 minutes
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