Turnip-Russet Mash

Directions

1. 1
   Peel the turnips, chop into 1/2-inch pieces and add to a 2-quart pot.
2. 2
   Peel the potato, quarter it, cut the quarters into 1/2-inch wedges and add to the pot.
3. 3
   Cover with cold water, add 1 tablespoon salt and bring to a boil.
4. 4
   Reduce the heat, bring to a simmer and cook until the vegetables are tender when pierced with a fork, about 20 minutes.
5. 5
   Strain the vegetables in a colander.
6. 6
   Add them to the bowl of a stand mixer fitted with the whisk attachment or use a hand-held mixer and whip until blended.
7. 7
   Add the sour cream and mustard and mix on medium speed until the mixture is smooth and creamy.
8. 8
   Add salt and pepper to taste.