Cheesy Mashed Potatoes & Turnips
In 5-quart saucepan, over high heat, heat potatoes, turnips & water to cover.
- 2 pounds - Potatoes, peeled
- 1 pound - Turnips, peeled
- ¼ cup - Milk
- ½ cup - Cheddar cheese, shredded
- ¼ cup - Butter or margarine
- 1 teaspoon - Tabasco
- ½ teaspoon - Salt
Bring to a boil and reduce heat to low; cover and simmer 25-30 minutes until vegetables are tender.
Return vegetables to saucepan, heat over high heat a few seconds to eliminate any excess moisture, shaking saucepan to prevent sticking.
In small saucepan, over medium heat, bring milk to simmer.
In large bowl, mash vegetables.
Stir in warmed milk, cheddar cheese, butter, Tabasco & salt.
These may be made up to 2 days in advance and reheated in microwave, or in double boiler, above simmering water.