Mashed Potatoes and Turnips

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Turnips, Parmesan cheese, and sour cream enhance this twist on mashed potatoes. If peeling and chopping the potatoes in advance, keep them covered with cold water so they don't turn brown.
6 servings (serving size: about 2/3 cup)


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2 cloves
1/2 onion, peeled
1 pound peeled baking potato, cut into 1-inch pieces
1 pound peeled turnips, cut into 1-inch pieces
1/4 cup (1 ounce) finely grated Parmesan cheese
1/4 cup reduced-fat sour cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Push cloves into onion. Place onion, potato, and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until potato and turnips are tender; drain. Discard onion and cloves. Return potato mixture to pan.

Add cheese, sour cream, salt, and pepper to pan; mash with a potato masher to desired consistency.

Created date

August 2007

Nutritional Information

Calories 117
Caloriesfromfat 18 %
Fat 2.4 g
Satfat 1.4 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 3.7 g
Carbohydrate 20.9 g
Fiber 2.8 g
Cholesterol 8.1 mg
Iron 0.5 mg
Sodium 268 mg
Calcium 83 mg