Punchnep

Method

Peel and cut the turnips and potatoes into even chunks of roughly 5cm. Place both vegetables in a large pot of salted boiling water and cook for 20-25 minutes until completely tender and easily pierced with a fork. Drain thoroughly in a colander and return to the pot. Mash the vegetables together with the butter and milk until you reach a smooth, creamy consistency, seasoning well with salt and white pepper. Some prefer to leave the mixture slightly rougher for texture. Transfer to a serving dish and serve hot as an accompaniment to roasted meats or Welsh lamb.