Turnip Mashed Potatoes

Adapted from foodnetwork.com
1 lb. each Snow White Turnips and fresh Potatoes, scrubbed
4 Tbls. butter, melted
4 Tbls. sour cream

Slice turnips and potatoes 1/4-inch thick. Cook in boiling salted water for 15 minutes or until fork- tender. Drain. Whip unpeeled cooked potatoes and turnips with electric mixer, or hand potato masher, mixing until moderately smooth (don’t overbeat them; a few lumps are nice). Add butter, and sour cream, season with salt and pepper, to taste. Whip again until blended. Adjust thickness by adding warm milk, if desired.