Mashed potatoes and turnips

Ingredients:

• 900 g of medium-sized turnips (4-5 turnips)
• 1 Russet Burbank potato (about 250 g)
• 1/4 cup sour cream
• 1 tbsp. whole grain mustard

Preparation:

1. Peel the turnips, cut into 1 cm pieces, and place them in a two-liter saucepan. Peel the potatoes, quarter them, cut the quarters into 1 cm slices, and place them in the saucepan with the turnips.
   
   Cover with cold water, add 1 tablespoon of salt, and bring to a boil. Reduce heat and simmer until the vegetables are tender when pierced with a fork, about 20 minutes.
2. Drain the vegetables in a colander. Transfer them to the bowl of a stand mixer fitted with a whisk attachment, or use a hand mixer and whisk until combined. Add the sour cream and mustard and mix on medium speed until the mixture is smooth and creamy. Season with salt and pepper to taste.
   Exit: 5 tbsp.