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.
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
How to Make It
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.