Mashed Taters & Turnips topped with Turnip Greens

1 bunch turnips with greens

3-4 medium potatoes

1 onion, sliced in rings, or a few scallions, chopped

2 T. butter

milk (optional)

sea salt

black pepper

sour cream or goat cheese (optional)

Separate turnips from greens. Scrub turnips. Sort greens to remove any yellowed leaves. Wash greens thoroughly and chop coarsely. Cut turnips into quarters, if large, halves if small. Scrub potatoes and cut into chunks.

Put potato and turnip chunks into a pot. Cover with water and bring to a boil. Boil until soft.

Meanwhile, saute onion or scallion in olive oil until soft. Add chopped turnip greens and cook until tender. Season with salt and pepper. Remove from heat, but keep covered until turnips and potatoes are done.

When potatoes and turnips are soft, drain. Mash with butter. (You can use a potato masher for a chunky mix, or for a smoother texture, use a mixer.) Add milk if thinner consistency is desired, but I find the juicy turnips help make a nice texture without adding milk.) Season with salt and pepper to taste.

For each serving, put a nice mound of mashed roots on the plate. Top with a healthy dollop of sour cream. Scatter the sauteed greens & onions over top. Enjoy!

Serves 4-6