Yield: 1 servings
|1½ pounds||Maine potatoes; peeled and|
|1½ pounds||White turnips; peeled and|
|1½ cup||Heavy cream|
|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).
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Recipe by: Good Morning America Converted by MM_Buster v2.0l.