• 3 tablespoons heavy cream
  • 2 tablespoons butter, cubed
  • ¼ pound carrots, peeled and cubed
  • 1 teaspoon salt
  • ¾ pound turnips, peeled and cubed
  • 1 pound baking potatoes, peeled and cubed

1. Place the potatoes, turnips, carrots, and salt in a Dutch oven, fill with water to cover the vegetables and bring to a boil over high heat. 2. Reduce the heat to medium-high and boil the vegetables until tender, 20 to 25 minutes. Drain and mash the vegetables with a potato masher. Spoon the m...

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