Alabaster
8 servings
Ingredients
| Quantity | 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 |
Directions
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