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Potato and Turnip Whip

4 turnips, peeled and quartered (about 20 oz. )
4 med. potatoes, peeled and quartered (about 24 oz. )
1/4 cup chopped onion
5 to 6 cups water
1/4 cup half-and-half
2 tbsp. margarine or butter, room temperature
1/2 tsp. salt
1/8 tsp. pepper

In a slow cooker, combine turnips, potatoes, and onion. Cover with water. Cover and cook on HIGH about 4 hrs. or until vegetables are tender. Drain well. Mash vegetables; add half-and-half, margarine or butter, salt and pepper. Beat until fluffy.

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