3 sm. potatoes, peeled & cubed
1 1/2 c. turnips, peeled & cubed
1-2 tbsp. skim milk
2 tbsp. unsalted butter
1 tbsp. fresh chopped parsley
1 tbsp. chopped chives
Dash ground red pepper
2 tbsp. freshly grated Parmesan cheese

In a large saucepan, over medium heat, cook potatoes and turnips in boiling water for 20 to 30 minutes or until fork tender; drain.

In a large bowl combine potatoes, turnips, milk and butter. Mash until fluffy. Stir in parsley, chives and red pepper. Spoon mixture into 1 quart shallow baking dish. Sprinkle with Parmesan cheese. Broil 3" to 4" from heat for 1 to 2 minutes or until lightly brown.

Makes 4 servings, about 1/2 cup each.