Welsh Punchnep
450g (1lb) Potatoes
450g (1lb) Turnips
50g (2oz) Butter
Salt and Pepper
4 tbsp Cream
Boil the peeled potatoes.
Boil the turnips in separate saucepan.
Drain and mash each vegetable separately with 25g (1oz) butter.
Combine the two vegetables, beating thoroughly, season to taste.
Place into heated dish, make 6-8 wells in the top of the mixture, pour over the cream.
Serve hot.
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