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Mashed Turnips and Potatoes

A creamy blend of root vegetables mashed and flavored with sour cream and garlic.
Bowl of seasoned and mashed potatoes and turnips.
Prep time: 15 minutes
Cook time: 20 minutes
Makes: 3 cups
Nutrition Facts: View label

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 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.

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!

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