Recipe and photo source: Foodhero.org
Number of servings: 5
Time for preparation (including preparation and cooking): 35 minutes
1⁄2 pound turnips, peeled and diced
1 pound potatoes, peeled and cubed
1⁄4 cup light sour cream or buttermilk
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 teaspoon garlic powder
- Boil turnips and potatoes in enough water to cover until tender, 15 to 20 minutes.
- Drain vegetables and mash.
- Stir in sour cream, salt, pepper, and garlic powder. Serve hot.
- Refrigerate leftovers within 2 hours.