Turnip-Russet Mash
- 2 pounds medium turnips (4 or 5 turnips)
- 1 russet potato (about 8 ounces)
- Kosher salt
- 1/4 cup sour cream
- 1 tablespoon whole-grain mustard
- Freshly ground black pepper
- Peel the turnips, chop into 1/2-inch pieces and add to a 2-quart pot.
- Peel the potato, quarter it, cut the quarters into 1/2-inch wedges and add to the pot.
- Cover with cold water, add 1 tablespoon salt and bring to a boil.
- Reduce the heat, bring to a simmer and cook until the vegetables are tender when pierced with a fork, about 20 minutes.
- Strain the vegetables in a colander.
- Add them to the bowl of a stand mixer fitted with the whisk attachment or use a hand-held mixer and whip until blended.
- Add the sour cream and mustard and mix on medium speed until the mixture is smooth and creamy.
- Add salt and pepper to taste.
russet potato, kosher salt, sour cream, wholegrain mustard, freshly ground black pepper
Taken from www.foodnetwork.com/recipes/food-network-kitchens/turnip-russet-mash.html (may not work)