- 4 pounds starchy potatoes, peeled and cut into chunks
- 2 pound turnips, peeled and cut into chunks
- 2 packages Boursin herb cheese or 1 1/3 cups other soft, herb-garlic cheese
- 1 cup sour cream
- Milk, for mashing
- Salt and pepper
- 1/2 cup chives, finely chopped
Boil potatoes and turnips until tender. Drain and place back into hot pot.
Add cheese and sour cream to pot, and mash potatoes, adding just enough milk to loosen to your preference. Add salt, pepper and chives and taste to adjust seasonings.