Shaker alabaster

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).

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Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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