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home > recipes > appetizers > mashed potatoes with turnips
from NY, US 5 lbs cooked peeled potatoes ( I like Yukon Gold potatoes ) 1 large wax turnip ( round, purple and white variety about 2 lbs ) peeled, cut up and cooked 1 stick butter 1 cup heavy cream 1/2 cup sour cream salt, pepper, nutmeg to taste Potatoes and turnips are very nice combined together. Tasty and eye appealing making plain mashed potatoes even more special. Cook potatoes and turnips separately until fork tender and drain well. Mash turnips by hand with 1/2 stick of butter and season with salt and pepper. Mash potatoes by hand with 1/2 stick butter and season with salt and pepper. Place both mixtures in a large bowl and using electric hand mixture, beat almost smooth, leaving some texture to mixture. Stir in heavy cream, sour cream and adjust seasonings if desired. Place in large casserole dish. If needed reheat in 350F oven. Source: adapted recipe from Paula Deen Yield 12 servings

Mashed Potatoes with Turnips


average rating = 5 stars(5.00001 comment available)
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list all recipes by BUTTERFLYDOG (1134)


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keyword: mashed
keyword: potatoes
keyword: turnips
recipes for appetizers
recipes by butterflydog
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(posted November 28, 2006)

from NY, US

5 lbs
cooked peeled potatoes ( I like Yukon Gold potatoes )
1 large wax
turnip ( round, purple and white variety about 2 lbs )
peeled, cut up and
cooked
1 stick
butter
1 cup
heavy cream
1/2 cup
sour cream
salt, pepper, nutmeg to taste

Potatoes and turnips are very nice combined together. Tasty and eye appealing making plain mashed potatoes even more special.

Cook potatoes and turnips separately until fork tender and
drain well.

Mash turnips by hand with 1/2 stick of butter and season with salt and pepper. Mash potatoes by hand with 1/2 stick butter and season with salt and pepper. Place both mixtures in a large bowl and using electric hand mixture, beat almost smooth, leaving some texture to mixture. Stir in
heavy cream,
sour cream and adjust seasonings if desired. Place in large casserole dish. If needed reheat in 350F oven.

Source: adapted recipe from Paula Deen
Yield 12 servings



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from New Orleans, La, United States wrote:0  0

Once in a while my mother would make these instead of just plain creamed potatoes. They were so good! We didn't use sour cream but just reading this recipe brings back such wonderful memories. I'm going to fix these real soon! Thanks.....
5 starsNovember 28, 2006


 
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