2 lbs. baking potatoes, peeled and cubed
2 lbs. very sm. turnips, peeled and cubed
butter, softened
1 egg
1 1/2 tsp. salt
1/4 tsp. white pepper

Simmer potatoes in boiling water to cover until tender (about 20 minutes). Lift out potatoes; return water to boil. Add turnips and simmer until tender (about 25 minutes). Drain potatoes and turnips and mash thoroughly. Taste the puree, if turnip flavor is too dominant, add more potatoes. Beat in 1/2 cup butter, egg, salt, and pepper. Spoon into 2 quart oven-proof dish and dot with butter. Bake in preheated 375 degree oven 45 minutes. Casserole will puff up and brown handsomely. Makes 8-10 servings.