Yield: 8 servings
|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|
|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