Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Maine potatoes; peeled and |
| \N \N | ; quartered |
| 1½ pounds | White turnips; peeled and |
| \N \N | ; quartered |
| 1½ cup | Heavy cream |
| \N \N | Salt and white pepper to taste |
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 ¾ 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.