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 Mommy Saute
on January 19, 2013
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Turnips and potatoes go wonderful together! Here are some modifications I did: Instead of sour cream used a couple scoops of greek yogurt (really great flavor!, I only used 2-3 tbsp of butter and I used a little whole milk instead of cream. Watch out not to add too much milk or cream because the turnips are watery and you can end up with soupy mashed potatoes.
By lynderyan_404075
Paramus, NJ
on November 22, 2012
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I just made this recipe and it was very good. I did add 1 more small red potato and 2 very large turnips. If I make this again, I would add another small turnip. Couldn't really taste the turnip flavor. Make sure you salt the water liberally and add more salt and pepper after whipping. That enhanced the taste. I cooked the turnips and potatoes separately and just cut them in equal size chunks. I'm not good with mandolines. But they did come out really good.
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. :
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