Not Your Normal Potato Recipe

I was a picky eater as a child. Turnip? Cauliflower? Parsnips? No way! Plain simple mashed potatoes were a favorite, especially Memere's. Always light, fluffy and very tasty – never pasty or clumpy. I loved Memere's potatoes. What I didn't know was she was feeding me turnip.

Turnip-potato casserole comes from French-Canadian cuisine. Those fur traders had to survive harsh winters and found lots of ways to gussy up their boring winter provisions. I substitute cauliflower in the early fall when local veggies are plentiful and switch to the traditional turnip when the weather turns freezing.

I'm a very lucky cook, a member of a true melting pot American household. French, Italian, Polish and a touch more of this and that -- the hardest part when it comes to whipping up family favorites is to decide which part of the family!

WONDERFUL WHIPPERS
1 head cauliflower, chopped
4 parsnips - peeled and diced
2 medium white potatoes - peeled and cubed
1 tablespoon butter or margarine
1 tablespoon milk
salt and pepper to taste

Place the vegetables in a pot with water to cover. Bring to a boil over medium-high heat, and cook until fork-tender.

Drain the water from the vegetables, and stir in the butter until melted. Beat with an electric mixer, adding milk until light and fluffy. Don't beat for too long, just until smooth. Season to taste and serve hot: makes enough for four servings.