We call them turnips, other countries call them rutabagas and the Scots call them neeps! Whatever they are called, I like ‘em!
1 ½ lbs. turnip, peeled, cut into 1” pieces
3 lbs. baking potatoes (russet), peeled, cut into 2” pieces
6 Tbsp. unsalted butter
¾ cup (or more) buttermilk
Salt & freshly ground black pepper
2 – 3 Tbsp. chopped green onions (green parts only or chives)
Cook the turnips in a large pot of boiling, salted water until very tender, approximately 20 minutes. Using a slotted spoon, transfer them to a strainer, pressing gently to release any excess liquid; leaving the cooking water in the pot.
Add the potatoes to the same pot as the turnips were cooked in & cook until tender, approximately 20 minutes; drain well. Return the potatoes & turnips to the same pot; add the butter; mash well; add the buttermilk; mash until smooth (if you think it might be too juicy, hold back some of the buttermilk, then add if needed); season with salt & pepper.
Transfer the potatoes to a warm serving bowl; sprinkle with the green onions & serve immediately.