Ingredients
- 6 large red new potatoes, skin on
- 2 large turnips, peeled
- 1/2 cup cream, heated
- 8 tablespoons (1 stick) butter, melted
- 1/2 cup sour cream
- Salt and pepper
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.
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By shelbybella
Smalltown, Iowa
on November 17, 2011
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I have used turnips off and on in my mashed potatoes since 1978.. and this one with the addition of the sour cream is yummy. Thanks, Paula. I also have used unflavored Greek Yogurt in place OF the sour cream, if I dont have the sour cream. Still gives a creaminess even though it doesnt have a distinct flavor of the sour cream. :
By nestle
on August 16, 2011
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"O" MY just wonderful. Great and give a different wonderful replacement for mashed potatoes. We all loved it.
By elicheno
Michigan
on October 17, 2010
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These were sooo delicious. I don't know if I want to know the calorie count, but definitely the tastiest mashed potatoes I've ever made (and mashed potatoes are my all-time favorite comfort food.
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