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!
Mashed Turnips and Potatoes
- 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.