Turnip–Potato Puree
Serve this mash with pork sausages, if you like.
Photo: Ben Fink
4 medium turnips, trimmed,
peeled, and halved
2 russet potatoes, peeled
and halved
4 tbsp. butter
Salt
Chopped chives
1. Boil turnips and potatoes in a pot of salted water over medium heat until soft, 35–40 minutes.
2. Drain, return vegetables to pot, and cook, stirring, until moisture evaporates, 4–6 minutes. Stir in butter and salt to taste. Garnish with chopped chives.
SERVES 4 – 6
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