Mashed Potatoes and Turnips

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.

Yield: 6 servings (serving size: about 2/3 cup)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

117 (18% from fat)

Fat:

2.4g (sat 1.4g,mono 0.3g,poly 0.1g)

Protein:

3.7g

Carbohydrate:

20.9g

Fiber:

2.8g

Cholesterol:

8.1mg

Iron:

0.5mg

Sodium:

268mg

Calcium:

83mg