Slice potatoes 1/4 inch thick, leaving skin on. Keep sliced potatoes in a bowl of cold water until ready to cook to prevent browning. Peel turnips and cut into 1/4 inch slices. Boil potatoes in salted water for about 5 minutes before adding turnips. Cook turnips and potatoes in boiling water for 15 minutes or until fork tender. Drain. Whip unpeeled, cooked potatoes with electric mixer until moderately smooth. Heat cream over low flame until warm. Add hot cream, sour cream, salt and pepper to taste. Whip until mixed thoroughly. Adjust thickness by adding more cream if desired. Top with generous amounts of butter and serve.
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