Prep
20 minutes
Cook
40 minutes
Servings per Recipe
4
Serving Size
3/4 cup
Nutrition Facts
Calories
: 70
Total Fat
: 1.5
g
Sodium
: 90
mg
Total Carbohydrate
: 13
g
Dietary Fiber
: 2
g
Added Sugars
: 0
g
Protein
: 1
g
Ingredients
2 Turnips, peeled and cut into ½ inch cubes or smaller (2 cups of cubed turnips)
2 small Yukon Gold Potatoes, peeled and cut into ½ inch cubes or smaller (1 cup of cubed potatoes)
¼ cup Onion, minced (about 1/4 of a large onion)
¼ teaspoon Garlic Powder
1 teaspoon Butter, or to taste
1½ teaspoons reduced fat Sour Cream
1/8 teaspoon Salt, or to taste
Parsley, minced fresh or dried for garnish (optional)
Preparation
Wash hands and all surfaces. Gently rub produce under cool, running water.
Peel and cube turnips and potatoes. Mince onion.
Place turnips, potatoes, and onion in a stock pot and fill with water about 1 inch over the vegetables. Boil until fork-tender.
Drain and mash mixture with mixer or potato masher.
Add sour cream, butter and garlic powder. Mix well. Add salt to taste and garnish with parsley (optional).