4 medium baking potatoes, peeled and thickly sliced
2 medium parsnips, peeled and thickly sliced
2 medium turnips, peeled and thickly sliced
2 ribs of celery, diced
2 medium apples, peeled, cored and diced
2 teaspoons chopped fresh garlic
3 tablespoons butter, softened
1/2 cup sour cream
Salt and pepper to taste
Put the potatoes, parsnips and turnips in a large saucepan and cover generously with water. Bring to a light boil over medium-high heat and cook for 5 minutes. Add the celery and apples, cover and continue cooking over low heat for about 25 more minutes or until the vegetables are fork-tender. Drain and return vegetables to the pan.
Stir in the garlic, butter, sour cream and salt and pepper. Mash with a potato-masher or puree in a blender. Makes 6-8 servings.