| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Gma1 | 1 | servings | |
INGREDIENTS
| 1 1/2 | lb | Maine potatoes; peeled and |
| ; quartered | ||
| 1 1/2 | lb | White turnips; peeled and |
| ; quartered | ||
| 1 1/2 | c | Heavy cream |
| Salt and white pepper to taste |
INSTRUCTIONS
Heat 2 separate pots of lightly salted water to a boil. Cook the turnips in one pot and the potatoes in the other over medium heat until very tender, about 20 to 30 minutes. Drain well. In 2 separate large bowls, mash the turnips and potatoes separately, each with 3/4 cup heavy cream. Season with salt and white pepper. Gently swirl the mashed turnips into the mashed potatoes and serve hot. Serves 6 to 8. The Shaker Kitchen: Over 100 Recipes From Canterbury Shaker Village (Clarkson N. Potter, copyright 1994 by Jeffrey Paige). Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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