Turnip and Leek Mashed Potatoes
The key to perfect, fluffy spuds is not overworking them with an electric mixer; a ricer (or food mill, if you have one) or potato masher is the best tool for the job.
Recipe by Cooking Light November 2013
Credit: Becky Luigart-Stayner; Styling: Cindy Barr
179 calories; fat 5.4g; saturated fat 3.3g; sodium 357mg.