Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz All-purpose potatoes - peeled

  2. 1 lb 454g / 16oz Turnips - peeled

  3. 1/4 cup 59ml Milk

  4. 1/2 cup 73g / 2.6oz Shredded cheddar cheese

  5. 1/4 cup 49g / 1.7oz Butter or margarine

  6. 1 teaspoon 5ml Tabasco pepper sauce

  7. 1/2 teaspoon 2 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. In 5-quart saucepan, over high heat, heat potatoes, turnips and water to cover. Bring to a boil and reduce heat to low; cover and simmer 25 to 30 minutes until vegetables are tender. Drain. Return vegetables to saucepan, heat over high heat a few seconds to eliminate any excess moisture, shaking saucepan to prevent sticking.

  2. In small saucepan, over medium heat, bring milk to simmer. In large bowl, mash vegetables. Stir in warmed milk, cheddar cheese, butter, Tabasco pepper sauce and salt.

  3. These may be made up to 2 days in advance and reheated in microwave, or in double boiler, above simmering water.

  4. This recipe yields 8 servings.


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