Turnip-Russet Mash

1. 1

   Peel the turnips, chop into 1/2-inch pieces and add to a 2-quart pot.

2. 2

   Peel the potato, quarter it, cut the quarters into 1/2-inch wedges and add to the pot.

3. 3

   Cover with cold water, add 1 tablespoon salt and bring to a boil.

4. 4

   Reduce the heat, bring to a simmer and cook until the vegetables are tender when pierced with a fork, about 20 minutes.

5. 5

   Strain the vegetables in a colander.

6. 6

   Add them to the bowl of a stand mixer fitted with the whisk attachment or use a hand-held mixer and whip until blended.

7. 7

   Add the sour cream and mustard and mix on medium speed until the mixture is smooth and creamy.

8. 8

   Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.