LUCY BURDETTE: I was mulling over recently what to make for this blog for our Thanksgiving week. Both my mother and sister-in-law had mashed rutabagas on their menu (the German influence)--my mother made them separately and Margaret mashed them right in with the potatoes.
|the last of my gorgeous zinnias|
Then I spotted a gorgeous purple turnip at the farmer's market and decided this was meant to be. If you are using rutabagas (yellow flesh, larger than turnips, and often waxed in the supermarket), you will need to cook them longer than the potatoes. Fresh turnips (purple skin and white flesh) are softer--I cooked them right in with the potatoes.
Ingredients for two people
3 red or yellow potatoes
1 good-sized turnip
1/3 cup milk
2 tablespoons butter
salt and pepper, as desired
Peel the turnip and potatoes and cut them into bite-sized pieces.
Simmer about twenty minutes in a pot of water to cover until soft and easily pierced with a fork.
Drain the vegetables while you warm the milk and butter together.
Add the potatoes and turnips back into the pot and mash with a hand mixer until smooth.
Serve with anything, in this case meatloaf. Comfort food at its finest!
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