| 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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