• 4 pounds starchy potatoes, peeled and cut into chunks
• 2 pound turnips or celery root or parsnips, peeled and cut into chunks
• 1 1/3 cups herbed soft cheese, such as Boursin brand
• 1 cup sour cream
• Milk, for mashing
• Salt and pepper
• 1/2 cup chives, finely chopped

Boil the potatoes and turnips until tender. Drain and place back into the hot pot.


Add the cheese and sour cream to the pot and mash the potatoes, adding just enough milk to loosen to your preference. Add salt, pepper and chives and taste to adjust the seasonings.

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