This is by far our favorite mashed potato recipe. Mix ingredients to your taste.
Potoatoes, scrubed and cubed (I like to leave the skins on, but peel if you prefer)
In proprotion to the amount of pototatoes used: scrub, peel and cube about 1/3 the amount of turnips
1 Medium onion, diced
a couple of garlic cloves, crushed (season to your taste)
Put them all in a pot and just cover with water (or broth). Bring to a slow boil, and boil until a fork can be easily inserted into the potatoes/turnips. Drain (if you’re in a resourceful mood, save the liquid and make soup from it!). Mash the mixture to your desired consistency. Stir in milk and butter until creamy, and serve.
Garnish with chopped chives, or a little shredded cheddar cheese.
Note: I always make more than we need for the meal. The leftovers can be warmed and served with other dishes as is, or you can mix in a little egg and flour for potato pancakes.