Recipe for Mashed Poturnips

Serving Size: 2

5 small Potatoes (Yukon Gold or another good masher)

4 small Turnips

1.5 T Butter at room temperature

1/3C Milk

Salt and Pepper to taste

Cut potatoes and turnips into roughly 1.5" chunks. Place in water to cover with 1/2 rounded t salt. Boil. When the poturnips are pierced easily with a fork, drain off the water. Reduce heat to low. Add butter and milk. Use a potato masher and mash with up and down strokes rather than stirring to keep the potatoes from becoming gluey. Season with salt and pepper.

Variations: Use half and half or cream instead of milk for a richer flavor. Use buttermilk for a sour cream flavor. Or add 1.5 T of cream cheese.