Turnip and Potato Puree

• 3 pounds potatoes, peeled
• 6 medium white turnips, peeled and quartered
• Coarse salt and freshly ground pepper to taste
• 4 tablespoons unsalted butter

1. Boil the potatoes and the turnips in separate saucepans until they are tender.
2. Drain and puree with a potato masher or a food mill.
3. Season to taste with salt and pepper.
4. Place the butter in one of the saucepans and melt over low heat.
5. Add the turnip-potato puree.
6. Mix the butter in and correct the seasoning.

potatoes, white turnips, salt, unsalted butter

Taken from cooking.nytimes.com/recipes/407 (may not work)