Mashed potatoes with turnips and mustard

Ingredients:

• 1.3 kg turnips (6-7 pcs.), peeled and chopped
• 1 large Russet Burbank potato (280-340 g), peeled and chopped
• 1/3 cup sour cream
• 2 tbsp. grainy mustard
• 1-2 tablespoons unsalted butter, melted, plus extra for serving
• 2 tbsp chopped fresh parsley

Preparation:

1. Place the turnips and potatoes in a medium saucepan and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce the heat to maintain a gentle simmer and cook until the vegetables are tender when pierced with a fork, about 20 minutes.
2. Drain thoroughly. Beat the vegetables in a large bowl with a mixer on medium-high speed until smooth. Add the sour cream, mustard, and butter and continue beating at medium speed until smooth. Season with salt and pepper to taste. Sprinkle with parsley and top with a knob of butter.