This recipe comes from a December of 2010 issue of Martha Stewart's Everyday Food. A simple and delicious way to enjoy two fall favorites!
Turnip and Potato Mash
1 pound turnips (about 2 medium), peeled and diced large
1 pound Yukon Gold potatoes (about 2 medium), peeled and diced large
1 dried bay leaf
coarse salt and ground pepper
3 tablespoons sour cream
1 tablespoon butter
In a medium saucepan, bring turnips, potatoes, and bay leaf to a boil in a salted water over high and cook until vegetables are tender when pierced with a knife, 20 minutes. Drain, discard bay leaf, and return vegetables to pan. Add sour cream and butter and mash until mostly smooth. Season to taste with salt and pepper.