Mashed Turnips and Potatoes

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

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.

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

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

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!