Creamy Turnip-Potato Purée

• 2 pounds turnips, peeled and cut into 2-inch pieces
• 1 pound Russet potatoes, peeled and cut into 2-inch pieces
• 2 garlic cloves, crushed
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup light sour cream
• 1/4 cup chopped fresh chives
• 3 tablespoons prepared horseradish, drained
• 2 teaspoons sugar

1. Place turnips, potatoes, and garlic in a 5-quart pot. Cover with cold water to 2 inches above the vegetables; bring to a boil. Add salt; simmer, uncovered, until tender (about 15 minutes).
2. Drain the vegetables in a colander; return to pot. Cook over medium heat to remove excess water, stirring well (about 5 minutes). Stir in the remaining ingredients; mash with a potato masher until smooth. Transfer mixture to a serving dish.
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potatoes, garlic, salt, freshly ground black pepper, light sour cream, fresh chives, horseradish, sugar

Taken from www.myrecipes.com/recipe/creamy-turnip-potato-purspecia (may not work)