Alabaster

Yield: 8 servings

Measure Ingredient
3 pounds Idaho potatoes peeled and quartered
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

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