Potato and Turnip Puree

Ingredients:

3 lbs potatoes, peeled and chopped
6 medium white turnips, peeled and quartered
salt and pepper to taste
4 tbsp unsalted butter
1/2 cup heavy cream

Directions:

1. In a large pot, boil water. Then add the turnips and boil for about 5 minutes. Add the potatoes and boil together for about 25 minutes or until everything is very soft.

2. Once everything is cooked, drain the water. Using an immersion blender, add the butter and cream to the potatoes and turnips and blend everything until it is creamy.

3. Season with salt and pepper and adjust accordingly. This recipe can be done with most any white root vegetables including parsnips, celery root, and rutabega.