Yield: 8 servings
Measure | Ingredient |
---|---|
3 pounds | Idaho potatoes peeled and quartered |
\N \N | Salt and white pepper |
2½ pounds | Med white turnips peeled and quartered |
4 ounces | Butter (1 stick) cut into tablespoons |
¾ cup | Milk |
¼ cup | Flat-leaf parsley leaves |
1. In a large saucepan, cover the potatoes with water and bring to a boil over high heat. Stir in 2 tsp salt and boil for 5 minutes. Add the turnips and boil until the potatoes and turnips are tender when pierced, about 15 minutes. Drain in a colander.
2. Return the potatoes and turnips to the saucepan, and mash them with the butter and milk. Season with salt and white pepper; transfer to a large shallow serving dish, decorate the border with parsley and serve.
Fine Cooking November 1995
Submitted By DIANE LAZARUS On 11-01-95