Recipe courtesy of Paula Deen
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15 minutes or until fork-tender. Drain. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice). Add hot cream, butter, and sour cream. Season with salt and pepper, to taste. Whip again until blended. Adjust thickness by adding more cream, if desired.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Slow-Cooker Home-Style Mashed Potatoes

Recipe courtesy of Food Network Kitchen

Best Breakfast Potatoes Ever

Recipe courtesy of Ree Drummond

Duck Fat Fingerling Potatoes

Recipe courtesy of Jehangir Mehta

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Broiled Cauliflower Steaks with Parsley and Lemon

Recipe courtesy of Alex Guarnaschelli

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.