Potato and Root Vegetable Mashers

There is a chef in Boise who does a short spot on the radio every week. One week, Chef Doughty stated that we tend to only eat 15 or so vegetables regularly, but there are actually 4 times that amount (I'm writing this from memory, it is the principle that is important!). I have been trying to increase the variety of veggies in my diet.
This recipe is one I found in Cooking Light magazine, March 2012. I have put potatoes and sweet potatoes together before, but this recipe called for turnips as well. We grew turnips in our garden last year, and liked them. They are kind of sweet or mild tasting.

This recipe serves six by their measurements, so I tailored the quantities a bit.
4 medium Yukon gold potatoes
1 sweet potato (I had a nice fat one)
2 turnips (I think they were large about 3-4 inches diameter)
2 Tbsp Butter (yes I used it)
1/3 cup sour cream (I opted for plain yogart)
1/4 cup 1% low fat milk (funny since they used butter and sour cream!)
1/2 tsp salt
1/2 tsp freshly ground pepper

Peel and dice the vegetables and put in a large pot. Cover with water and bring to a boil.

Cover the pan and simmer for 20 minutes. Drain the water into another pan and cool.
My mom always saves the potato water and uses the broth for gravy or soup stock.

Add the remaining ingredients. I served the sour cream (yogart) on the side since Ed doesn't like sour cream on potatoes. You don't have to mash the veggies very much, they are already soft.

This recipe was tasty, fast and easy to make, and you will have leftovers for another night.