Potatoes should be smooth, well shaped,
and unbruised. When selecting potatoes, choose new potatoes for boiling and
salads. They have thinner skins and are firmer.
Creamed Potatoes and Turnips
9 medium potatoes
9 medium turnips
1/2 C. butter
1 small can evaporated milk
1 T. sugar
salt and pepper
Peel potatoes and turnips. Cut into quarters and place in a large pot with water
to cover. Cook until tender. Drain thoroughly.
Mash together, whipping in butter, milk and sugar, along with salt and pepper to
taste.
