Creamed Potatoes and Turnips

9 medium potatoes

9 medium turnips

1/2 C. butter

1 small can evaporated milk

1 T. sugar

salt and pepper

Peel potatoes and turnips. Cut into quarters and place in a large pot with water to cover. Cook until tender. Drain thoroughly.

Mash together, whipping in butter, milk and sugar, along with salt and pepper to taste.

If too creamy, bake for 10 minutes at 325°F.

Makes 10 to 12 servings