• 1/2 pound turnips, peeled and diced
• 1 pound potatoes, peeled and cubed
• 1/4 cup light sour cream or buttermilk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder

1. Boil turnips and potatoes in enough water to cover until tender, 15 to 20 minutes.

2. Drain vegetables and mash.

3. Stir in sour cream, salt, pepper, and garlic powder. Serve hot.

Refrigerate leftovers within 2 hours.