Ingredients
- 1 lb. Carrots- peeled and cut in ¼” chunks
- 1 medium sized yellow turnip
- 4 tbsp. Butter
- 1 cup milk
- Salt and pepper to taste
Directions
Bring salted water to a full boil in a medium stockpot.
Peel and cut carrots and turnip, place into boiling water. Cook for about 20 minutes until softened.
Drain off water and place back into pot over medium heat to help water evaporate.
Add butter and milk, mash as you would potatoes.
Add salt and pepper to taste.